Sunday, October 20, 2013
· Prep time: 10 minutes
Cook time: 50 minutes
· Yield: Serves four.
· 1 1/2 lbs ground round beef
· 1 onion chopped
1 clove garlic
· 1-2 cups vegetables - chopped carrots, corn, peas
· 1 1/2 - 2 lbs potatoes (3 big ones)
· 8 tablespoons butter (1 stick)
· 1/2 cup beef broth
· 1 teaspoon Worcestershire sauce
· Salt, pepper, other seasonings of choice
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Saute onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and saute until no longer pink. Add garlic. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 cooked potatoes
1 teasooon Dried Summer Savory
1/3 cup butter
1/3 cup chopped onion
1 clove chopped garlic
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
Peel, dice and cook potatoes for 15-20 minutes.
While the potatoes are cooking, in a saucepan, combine chicken, carrots, peas, and celery. Add broth to cover and boil for 15 minutes in chicken stock. Add summer savory.
When done, remove from heat, drain and set aside. Keep broth.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, chopped garlic. Slowly and gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick. Add potatoes. Remove from heat and set aside.
Prepare a baking dish with the bottom pie crust.
Place the chicken mixture in bottom pie crust. Pour hot gravy mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.