Friday, September 11, 2009

Ground Beef & Potato Pie

2 med. potatoes, peeled and chopped
1 lb. ground beef
1 med onion, chopped
1 garlic clove, minced
1/2 tsp. dried thyme
1/2 tsp. rubbed sage
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chili sauce
1/2 cup shredded cheese
2 pie shells (9" each)
1 Tbl. mustard
1 Tbl. milk

Cook potatoes in boiling water until tender. Mash and set aside. In a skillet brown the beef and drain. Stir in onions, clove, thyme, sage, salt and pepper. Simmer 4-5 minutes. Stir in potatoes and chili sauce. Place 1 crust in a 9" pie plate. Brush mustard evenly over crust. Add meat mixture. Top with cheese. Top with remaining pie shell sealing edges. Trim off excess pie shell. Cut slits in the pie crust. Brush with milk. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes or until golden brown. Serves 6

Changes - ground chicken or pork instead of beef. Add green peppers and/or mushrooms when adding onions. Don't like cheese? Leave it out. Use condensed cream of mushroom or cream of celery soup instead of chili sauce for a creamy texture.