Friday, December 4, 2009

Dinner Pie, Oh My: Part Five

I've heard it said "Eat Dessert first, you never know when
you're gonna die." I strongly concur.
However, what if your dessert was hijacked by a dinner
disguising as a dessert. Like a pie, that wasn't your
average pie...

Yes my friends, I am talking about the dastardly meal
that is shepherds pie or worse yet pot pie. Shepherds pie
though is very often mislabeled... It actually is just a
veg and meat pie topped with potatoes and baked. Pot
pie actually has a pie crust.

I remember my dad making shepherd's pie when I was
a kid and I hated celery, so I never wanted to eat it.
And you have to admit that dinner pie isn't the most
photogenic or appetizing looking meals... So naturally,
as most children do, I had to give it a suitable nickname.
My Dad's shepherd pie became "Shepherd's Hulgh" --
as in a puking noise. I'm not sure how to spell that, but
you get the picture.

I feel pretty bad about this because my Dad is a damn
good cook and he doesn't cook nearly as much as he used
to, very sad. Also, I know that if I had his shepherd's pie today
I wouldn't be complaining.

We did a special take on the whole shepherd's pie idea today
for dinner... Our filling was just a load of mostly broccoli that
could be the base of a very good soup. (onions, garlic, broc,
carrots, sage, rosemary, bay leaf, soymilk, salt, pepper,
and a vegan roux).

Now the crust is what brings us back to the traditional sense
of shepherd's pie-- taders. Instead of lobbing some potatoes on
top we made a potato crust, as follows.






























Potato Pie Crust

2 cups mashed potatoes, cooled
2 cups whole wheat flour
1/2 cup olive oil
2 tsp baking powder
1/2 tsp salt
2 tbsp water

Mix all but water. Slowly add water until a ball is formed.
Divide and roll out in to about 1/8" thickness.
This is good for a 9" crust and up. We used an 8" pan and
still had some dough left over. Once the bottom
of the crust is in place, pierce some holes in it with a fork
and prebake for about 8 minutes at 350F.

Pour in your filling and apply the top crust. Cut a couple of
slits in it, so the heat can escape. Bake for 30 minutes or
until golden brown.















My Shepherds "hulgh!"
Hee hee looks like the pie puked though!
















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