@meumz95: #meumz #malonso #TabskiGalèMeumz@tiktok_senegal 🇸🇳✪ @Cas sn 🇸🇳 @Boucher Ketchup officiel @Rash_ford10

meumz95

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Sunday 10 May 2026 12:57:44 GMT

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Comments

PAPA POUTINE :

Momeu meune dull nak😭😭😭

2026-05-10 20:59:51

1060

Laye diop :

apres tabaski dém sortie😅

2026-05-10 17:49:44

794

Waraba🦁🇸🇳 :

Il est à son prime 😂✌

2026-05-10 22:31:14

477

Junior :

Dou Donn rén dji dèh inchallah

2026-05-10 14:51:56

210

xam xam :

Famille bouki

2026-05-11 12:24:46

109

AzizFaye1991 :

Ak sa Kané deuubbbb 😅😅😅

2026-05-10 22:36:11

182

Makhtar Gueye :

non saway dou nite sama anti stress😂😂😂

2026-05-10 14:02:03

124

zallonneur :

Akeu meun sortie 😂😂

2026-05-10 21:02:06

85

NB’Aluminuim :

Kii sene keur fanla stp

2026-05-13 00:22:59

25

JO le Pro :

Il parle de son rêve ndeysane 🥺

2026-05-11 11:56:17

48

boy sall diebel :

pan walla sam

2026-05-12 21:01:21

23

Nangou Ndogal :

Ki vrai doulologue la

2026-06-03 17:50:21

6

Mama💠 :

Sunu keur li fay khéw tabaski c’est incroyable 🤩

2026-05-11 16:38:51

13

Oumy bou ndoye :

Ay Momo

2026-05-10 15:22:48

14

𝑷𝒂𝒑𝒂𝒚 𝑹𝒆𝒍𝒍𝒂 :

𝐢𝐥 𝐚 1 𝐕𝐨𝐢𝐞 𝐗𝐭𝐫𝐚𝐨𝐫𝐝𝐢𝐧𝐚𝐢𝐫𝐞

2026-05-10 21:12:50

18

dady_mo_sonko :

Ayy ordinateur laye diaye

2026-05-11 16:59:46

7

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Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash

Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash

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