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March 1999 Issue
Pot Pies
by Ronda L. Halpin
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Farmhouse Pie

Enjoy this simple and satisfying meal on a cold day. Use leftover beef and mushrooms from a previous meal. If you have mashed potatoes on hand, it will be even easier.
  • 2 T. olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 3 slices turkey bacon, chopped
  • 1 1/2 lb. minced beef
  • 4 oz. cooked mushrooms, chopped
  • 2 T. flour
  • 1 3/4 c. beef stock
  • 2/3 c. port
  • 2 bay leaves
  • 1/4 tsp. thyme
  • 1 tsp. Dijon mustard
  • 1 T. apple jelly
  • 2 lb. mashed potatoes
  • 1 egg
  • 2 T. margarine
  • pinch of nutmeg
  • 1 T. parsley
  • salt and pepper to taste
Preheat oven to 400 degrees.

Fry the onion, garlic and bacon in the olive oil for 5 minutes. Add the beef and mushrooms and cook 2 minutes more.

Stir the flour, stock, port, herbs, mustard, jelly, and seasoning. Bring to a boil, stirring frequently. Cover and cook 5 minutes. Spoon into a large pie pan.

In a large bowl, combine mashed potatoes, egg, margarine, nutmeg, parsley and seasoning. Beat until well mixed.

Spread the potato mixture over the meat and bake for 30-40 minutes until piping hot and golden brown.

  • Yields:4- 6 servings
  • Preparation Time: 1 hour
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