SHEPHERDS PIE (POOR MANS PIE)
1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese
Boil potatoes, mash and season to taste with milk and butter.
Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.
In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top.
Place in oven on BROIL until cheese is bubbly or light brown.
OLD FASHIONED BANANA CREAM PIE
1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.
Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.
Serving Size: 6
CORNISH PASTYFilling:
1 pound round or flank steak
3 medium potatoes, peeled
1 small onion, peeled
1 small rutabaga, peeled
3 tablespoons parsley, minced
salt and pepper to taste
1 tablespoon catsup
1 beef bouillon cube
1/2 teaspoon salt
garlic powder
Trim steak of all fat and cut into bite sized cubes. Dice all vegetables into uniform cubes.
Use about 2 cups meat and 2 cups potato to 1 cup each of onion and rutabaga (Swede Turnips).
Mix steak, vegetables and seasonings well; add enough water to cover, 1/2 teaspoon salt, 1 crushed beef bouillon cube and 1 tablespoon catsup. Stir well. Refrigerate about 1 hour.
5 minutes before making up pasties, drain mixture in a colander.
Meanwhile, prepare the dough.
Dough:
3 cups flour
1 cup Crisco
2 tablespoons butter
1 teaspoon salt
1/4 cup ice water
additional butter
Combine flour, Crisco, butter, salt and ice water, working together with a fork or cold fingertips (run your hands under cold water and dry).
Roll out dough for either 2 8 inch pies or 6 5-6 inch turnovers.
Dot mixture with butter and sprinkle with a small amount of ice water.
Sprinkle mixture with salt, pepper, and garlic powder.
If you are making pies, cover with top crust.
If you are making turnovers, place 1/4 cup filling onto one side of rolled out dough (an oval shape is easier to work with than a circle). Fold dough over filling and press edges together, crimping well. You can paint edges with a few drops of water prior to sealing to help make a better seal.
Bake pies for 1 hour at 375F or turnovers for 45 minutes or until golden brown and contents are tender.
If browning too rapidly, reduce temperature to 350 and cover lightly with foil.
Can be served hot or cold. Turnovers are great for lunches and picnics!
