Sunday's beef pie

Yield: 6 servings

Measure Ingredient
5 mediums Potatoes
¼ cup Butter (1/2 stick)
¼ cup Cream
¼ cup Milk
\N \N Salt (to taste)
\N \N Pepper (to taste)
1 tablespoon Bacon drippings
2 pounds Ground round
2 mediums Onions
1 \N Parsley sprig
¼ cup Shallots (chopped)
3 \N Garlic cloves (minced)
1 can Mushrooms (chopped; sm. can)
2 teaspoons Worcestershire sauce
2 tablespoons Roux
1 cup Boiling water
\N \N Salt (to taste)
\N \N Pepper (to taste)
1 \N Pie shell (9\", unbaked)
1 cup Cheddar cheese (sharp;gratd)

Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper. Set aside.

In skillet, brown ground round in bacon drippings. Add remaining ingredients except cheese and cook for 15 minutes or until mixture thickens. Line pie crust with potatoes. Put in meat mixture and place more potatoes on top. Sprinkle with cheese and bake about 20 minutes at 400 degrees.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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