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BackstoryIt's meat, it's pie... It's Shepherd's pie, it's Pot pie. It's really just awesome comfy food and a GREAT way to rehash holiday leftovers...
NOTE: I have used Beef, Venison and leftover Turkey as the meat.
- up to 1lb ground or shredded meat
- med onion, chopped
- Olive oil
- 2-3 cloves garlic, chopped
- 1/4c Worchestershire
- 1/4c Heinz 57
- 1/4c chili OR cocktail sauce (you pick)
- 1/4tsp each:
- black pepper, white pepper, thyme, sage, coriander, basil, oregano
- salt to taste
- smashed Yukon Gold or redskin potatoes, salted, buttered and mixed w/1/4c or so of sour cream and dash of cream to thin, equal to about 2c
- 1/2bag frozen green peas
- top & bottom pie pastry
- Oven at 325deg.
- Saute the onions & garlic in oil to carmelize; add MEAT, condiment sauces and spices, and braise per below on stove or in crockpot:
- MEAT filling: if using leftovers, well, it's already cooked so you just want to braise it for a 1/2hr or so. If it's not pre-cooked, then either fry up if ground meat along w/garlic & onion and braise, or let chopped meat (such as stew meat or pork roast) cook in the crockpot for 6-8hrs in the vegetables & braise then shred.
- line a deep-dish pie plate w/bottom pie crust.
- Fill first w/the potatoes (yes, I know I do it backwards).
- Next, a layer of frozen peas.
- Then, cover with the braised meat.
- This way, that nice, hearty gravy you've been braising the meat in oozes down thru the peas and potatoes.
- Finally, cover with the top crust, flute the edges and cut vents in top.
- I highly recommend cuffing the edge of the pie with foil to prevent burning, and removing after 15-20min for final browing. Bake 30-40min til browned and bubbling out the vents and onto the bottom of your oven, setting off smoke alarm.