Garden-Fresh-Shepherd's Pie Any type of ground meat will work well in this recipe, which is based on the
traditional English leftover-meat pie. 1/2 cup (1 stick) plus 1 tablespoon butter 2 tablespoons vegetable oil 2 pounds ground veal or ground beef, lamb, pork, or poultry 1 large onion, grated 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1/2 tablespoon chopped fresh dill or 1/2 teaspoon dried dill 1 cup cooked chopped spinach, drained 3 to 4 cups mashed potatoes, divided salt and pepper, to taste 1 unbaked 9-inch single pie crust 1 tablespoon dry bread crumbs Preheat the oven to 500°F. In a heavy saucepan, melt 1/2 cup of butter over medium heat. Add the vegetable oil. Add the veal, onion, and herbs and cook, stirring constantly, until the meat is almost done (almost all pink is gone). Drain off some of the fat. Add the spinach and 1 cup of mashed potatoes. Stir to blend, then add salt and pepper, to taste. Place the mixture in the pie crust. Use the remaining mashed potatoes to make a top crust, mounding it slightly in the center. Melt the remaining tablespoon of butter, then brush the potatoes with it. Sprinkle with the bread crumbs. Bake for 15 minutes, then lower the heat to 375°F and bake for 35 to 45 minutes, or until golden. Makes 4 to 6 servings. The Old Farmer's Almanac Garden-Fresh Cookbook. From Patty. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
