It will go overnight! My own pastie recipe!
Apr 17 '00
I never thought I'd be sending in a recipe to e-pinions, but after reading (and printing, and forwarding some), I see the value. So ---- since my daughter and her fiance actually ASKED for this for Easter dinner, (they call things like this "mother food", which warms the cockles of my heart - where ever they are), I decided to share it.
During the days of being a single mom, working full-time, going to U of D at night, money was always tight. And I created this recipe out of sheer necessity, one night looking in a rather empty fridge and cupboard. It's become a favorite. I guess I'll name it now ---
MARTY'S GROUND BEEF/CARROT/POTATO THING
While browning l-2 lbs. of lean ground beef, draining the fat frequently, bring about 8 carrots and 8-l0 potatoes, chopped in l/2 inch pieces, to a boil in about 2 cups of water, (no more, as you're not going to drain much of it). I found that as I got more health conscious, I chose to leave the peels on, for the vitamin content, just scrubbing them well.
Those flavorful little red new potatoes are the best. VERY IMPORTANT - in the water you are using to boil the veggies, place 2-3 beef bullion cubes. If your family likes onions, you can also add them to the mix that is simmering. I don't care for onions, but I will add onion powder or flakes to the simmering vegetables for the flavor. This could be added to the browning ground beef as well.
If you're a pie-crust from scratch maker, more power to you. My next step is, walk proudly to refrigerator,and get two frozen 9 inch pie crusts out of the freezer. :-). Let the bottom one thaw, replacing the top one in the fridge temporarily, so it's easier to work with later. When the potatoes and carrots are soft, drain as little as possible of the liquid, (to maintain the flavor), and place in large bowl for mashing. (If you're able to salvage all of the liquid, your pie will be more moist.
Mash the veggies, adding the drained ground beef. Then add seasonings to your taste. I add 2-3 tsp. of Lowry's Seasoned Salt, 1 tsp. garlic powder, l/2 tsp. of pepper, and perhaps some fresh herbs, if its summer and they're right outside for the snipping.
Place the mixture in the pie pan. It's fine if it is very plentiful, heaped up. The top crust will still fit nicely over it, which is the next step. I then make a few slits in the top crust, brush with milk, and sprinkle paprika over the top for color and flavor, pinching both crusts together well. Bake on the medium oven rack for 45-60 minutes, at 350 degrees.
I have found that it is difficult to stop after just 2 pieces of this pie. It has great flavor, and can obviously be altered to suit your individual tastes as far as herbs,spices and some other vegetables. But I've found keeping it simple, with just the potatoes and carrots, keeps the flavors pure, and makes it a very easy l0-l5 minute meal to prepare. Plan on making it again, if your family reacts like mine did. It lasts in the refrigerator for several days.
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Epinions.com ID:
fiona32
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Member: Marty Lentz
Location: Michigan
Reviews written: 22
Trusted by: 57 members
About Me:
Former Alcohol-Drug Abuse/Family Therapist, divorced, live in W. Michigan - love grandchildren and Gateway!!
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