Recipe: New England Meat, Vegetable, Potato Pie
Known as Shepherd’s pie when the vegetable is peas and carrots. It is an English dish. Known as Chinese pie when the vegetable is corn. Pâté chinois is how the French Canadians say Chinese pie. The French also call it hachis Parmentier. At times it is called Cottage pie. Chefs and cooks over the years have described each version with various types of meat: mutton, lamb, beef, some minced, some sliced.
This is my Franco American family’s version of Chinese pie. It is usually ground hamburg cooked with French onion soup mix, layered with canned corn, and topped with mashed potatoes. This recipe is my family version with a change: using brown gravy instead of onion soup mix.
Ingredients
Sprinkle of garlic powder, optional
Sprinkle of onion powder, optional
1 lb. ground beef (80-85% lean)
½ tsp. dried thyme
½ cup chicken broth
1 cup brown gravy make from a packet
Salt, pepper to taste
1 cup frozen peas/carrots or 1 can corn
3 cups mashed potatoes (Bob Evans ready made)
Instructions
- Over high heat, cook ground beef. Stir in optional garlic and onion powders and thyme. Crumble the beef until cooked through.
- Reduce heat to medium-high. Deglaze the pan with chicken broth.
- Add half of the brown gravy. Transfer cooked beef to casserole dish.
- Add the vegetables to the pan on medium-high and heat through.
- Season with salt, pepper if desired. Add more gravy if needed.
- Spread the vegetables over the beef in the casserole dish.
- Heat the mashed potatoes per the Bob Evans package. Spread the mashed potatoes over the vegetables.
- Broil for about 5 minutes. If you are preparing ahead, and refrigerating the casserole, put it in a 350 oven for about 30 minutes to heat through.
- Remove from heat and serve.
Prep time 15 minutes
Cook time 25 minutes
Main course, American
Serves 6
Author: Dana Scammon, LivingWithDana.com
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