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Tri-pie Recipe

A suet crust pastry pie, filled with three different layers: beef, potatoes and lemony spring greens.

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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

6 people
Prep45 min
Cook4 hr 30 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together16,001 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Celery + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together470 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Carrot + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (beef, flour, pepper, butter, carrot, celery, rosemary):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against beef, flour, pepper, butter, carrot, celery, rosemary. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).