Dateline: Nov. 6, 2009
Year of the Pie - Pie #16 Cottage
Pie # 16
Cottage Pie
a.k.a Shepherd's Pie
Wikipedia tells us that Shepherd's Pie was originally known as Cottage Pie. It is a meat pie with a 'crust' of mashed potatoes. But then somehow it got associated with shepherds/sheep, etc. The meat used in England is generally mutton or lamb (sheep meat).
Well, here in Indiana, we used ground Angus meat.
I was on my morning walk the other day and I was wondering how to use up some extra mashed potatoes. I vaguely remember something about mashed potatoes in a pie. I looked up shepherd's pie at Allrecipes.com and it gave me about a trillion different variations of it. I combined a few of the ingredients from different posts and came up with this version.
1 pound ground beef fried up with a chopped onion and drained
1 can of cream of mushroom soup
1 T. Worcestershire sauce
1 15 ounce can of corn, drained
Mix the above together and spread into a pie plate. (by using a pie plate it help justify a Year of the Pie post
)
Shred 1 C. of sharp cheddar cheese and layer it on top of the mixture, then top with 2 C. mashed potatoes.
Bake at 350° for about 35-45 minutes or until taters are toasty brown.
Cottage Pie
a.k.a Shepherd's Pie
Wikipedia tells us that Shepherd's Pie was originally known as Cottage Pie. It is a meat pie with a 'crust' of mashed potatoes. But then somehow it got associated with shepherds/sheep, etc. The meat used in England is generally mutton or lamb (sheep meat).
Well, here in Indiana, we used ground Angus meat.
I was on my morning walk the other day and I was wondering how to use up some extra mashed potatoes. I vaguely remember something about mashed potatoes in a pie. I looked up shepherd's pie at Allrecipes.com and it gave me about a trillion different variations of it. I combined a few of the ingredients from different posts and came up with this version.
1 pound ground beef fried up with a chopped onion and drained
1 can of cream of mushroom soup
1 T. Worcestershire sauce
1 15 ounce can of corn, drained
Mix the above together and spread into a pie plate. (by using a pie plate it help justify a Year of the Pie post
)Shred 1 C. of sharp cheddar cheese and layer it on top of the mixture, then top with 2 C. mashed potatoes.
Bake at 350° for about 35-45 minutes or until taters are toasty brown.
We three rated it 
. (husband,me, Maggie -hers wasn't a thumbs up or down-so I gave it a 'it could be eaten if need be' face)
Until Next Time.
. (husband,me, Maggie -hers wasn't a thumbs up or down-so I gave it a 'it could be eaten if need be' face)Until Next Time.
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Dateline: Nov. 5, 2009
Knitted Eyelet Hat
Here is my latest knitting project. I think it is cute.
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Dateline: Nov. 5, 2009
EMILY ROSE ***** THANK YOU
I LOVE IT!!!!
MY SWEET LITTLE NIECE,
EMILY ROSE, WAS SO GRACIOUS AS TO CHANGE THE PICTURE ON THE HEADER AND THE COLOR ON THE BODY OF MY BLOG.
THANKS E!
I was really sick this morning (I had a spell-it runs in the family/how is your momma ?) and was so happy, after I was able to drag myself to the computer, to see the soothing wheat color show up on my screen.
The picture at the top screams INDIANA to me and Maggie snapped that shot just down the road from our house.
Emily, I also love your new paper doll site.
Thanks Sweetie.
MY SWEET LITTLE NIECE,
EMILY ROSE, WAS SO GRACIOUS AS TO CHANGE THE PICTURE ON THE HEADER AND THE COLOR ON THE BODY OF MY BLOG.
THANKS E!
I was really sick this morning (I had a spell-it runs in the family/how is your momma ?) and was so happy, after I was able to drag myself to the computer, to see the soothing wheat color show up on my screen.
The picture at the top screams INDIANA to me and Maggie snapped that shot just down the road from our house.
Emily, I also love your new paper doll site.
Thanks Sweetie.
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Dateline: Nov. 4, 2009
Harvest Time
This is not our combine or our field. But I just wanted to share what I saw out our front door today.
The neighbors are harvesting soybeans. So now the fields that I walk by will be 'bare' until spring. Last year they planted corn, this year beans, I suppose they will go back to corn next year. It is disturbing though, as I take my morning walks, to see a distinct 'burn line' during the green season, where the weeds meet the crops. I won't go on about how they are harming the land and putting chemicals in the food. That will be for another post.
The neighbors are harvesting soybeans. So now the fields that I walk by will be 'bare' until spring. Last year they planted corn, this year beans, I suppose they will go back to corn next year. It is disturbing though, as I take my morning walks, to see a distinct 'burn line' during the green season, where the weeds meet the crops. I won't go on about how they are harming the land and putting chemicals in the food. That will be for another post.
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Dateline: Nov. 1, 2009
Year of the Pie, Week #15, Persimmon
My husband was visiting his son in southern Indiana a month or so ago and I asked him to bring back some persimmons. He gave his son's wife some money to pick some up when she went on an errand and she came back with frozen persimmon pulp packaged up in two-two cup freezer bags. I think she got them from her mother. It was very sweet of her, because not only did she bring back some pulp (which means I didn't have to do anything to use it) she gave him back his money. I don't know of any persimmons growing around here, so we were fortunate to have these.
The recipe came out of a southern Indiana cook book, so I figured we couldn't go wrong. Maggie made this entire pie, I just read the recipe.
Right Click to Get the Recipe for the Crust
Add to 1 C. persimmon pulp, 1 C. sugar, 3/4 tsp cinnamon, a dash of salt and nutmeg, and 2 beaten egg YOLKS. Mix thoroughly and then stir in 1 C. milk. Whip 2 egg WHITES until they are stiff and fold into the persimmon batter.
Pour the batter into the unbaked pie crust, do not cover with a top crust. Bake 450° for 10 minutes
Then reduce heat to 350° and bake another 45 minutes or until firm.
A knife stuck in the center of the pie should come out clean.
It puffed up big in the oven and then shrunk after it cooled.
This pie is going to church this evening, but there is no law saying that we couldn't have a few pieces beforehand. We cut it into 12 pieces so there is still plenty to share.
Maggie gave this a pie a
she thought the taste was harsh.My husband and I gave it
.They say persimmon 'anything' is always a good Fall dish. It does taste fall-ish. We have enough pulp left to have Persimmon Pudding on Thanksgiving. We also put together some Persimmon Bread today as well. It is tasty too.
Until Next Time
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