Cost Per Serving: 1.86
Ingredients
- 1 egg, beaten
- 2 Tbsp (30 ml) light cream
- 1/2 lb (225 g) lean ground beef
- 1/2 lb (225 g) lean ground pork
- 1/2 lb (225 g) ground veal
- 2 Tbsp (30 ml) all-purpose flour
- 2 Tbsp (30 ml) Epicure's 3 Onion Dip Mix
- 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
- 1 tsp (5 ml) Epicure's Pumpkin Pie Spice
- 2 tsp (10 ml) Epicure's Beef & Steak Seasoning
- 1 1/4 cups (310 ml) prepared Epicure's Beef Bouillon
- 1 1/4 cups (310 ml) water
- 4 cups (1 L) small cubed potatoes, boiled until tender
- Epicure's Sea Salt, to taste
- Epicure's Black Pepper, to taste
- 1 — double 9” (23 cm) pie crust (your favourite recipe)
Instructions
1. Beat egg with cream. Set aside.
2. Cook meats in Epicure's large Eclipse® Coated Professional Frying Pan over medium heat until no longer pink inside. Drain excess fat.
3. Sprinkle flour and Epicure's Seasonings over meat, stirring well.
4. Combine Beef Bouillon and water. Add slowly and stir. Simmer until most of liquid has evaporated. Add potatoes and Sea Salt and Pepper.
5. Remove from heat. Cool to room temperature, or refrigerate.
6. Preheat oven to 425° F (220° C).
7. Place chilled filling into pie shell. Brush edges with egg and cream mixture and top with pastry. Crimp edges and poke a steam holes in top. Cut star shapes from leftover pastry to decorate.
8. Bake 20 minutes. Reduce to 350° F (175° C). Continue baking for 30 minutes.
9. Serve with Epicure's Red or Green Tomato “Ketchup” (find recipe online).
2. Cook meats in Epicure's large Eclipse® Coated Professional Frying Pan over medium heat until no longer pink inside. Drain excess fat.
3. Sprinkle flour and Epicure's Seasonings over meat, stirring well.
4. Combine Beef Bouillon and water. Add slowly and stir. Simmer until most of liquid has evaporated. Add potatoes and Sea Salt and Pepper.
5. Remove from heat. Cool to room temperature, or refrigerate.
6. Preheat oven to 425° F (220° C).
7. Place chilled filling into pie shell. Brush edges with egg and cream mixture and top with pastry. Crimp edges and poke a steam holes in top. Cut star shapes from leftover pastry to decorate.
8. Bake 20 minutes. Reduce to 350° F (175° C). Continue baking for 30 minutes.
9. Serve with Epicure's Red or Green Tomato “Ketchup” (find recipe online).
Per Serving : Calories 510, Fat 19 g (Saturated 7 g, Trans 0.2 g), Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 56 g (Fibre 5 g, Sugars 4 g), Protein 29 g.
To order supplies to make this recipe, please visit my website www.tammywilson.myepicure.com or contact me and we'll place your order together.
Consider joining a Pantry club to re-stock your pantry on a budget, or hosting a catalog party to order your favorite items for FREE ~ Ask me for more info :)
For more delicious Epicurian Inspiration visit my website and click on the "recipes" link. :)
No comments:
Post a Comment