Meat Pie by Gerri Brousseau

In keeping with providing comfort food recipes on Thursday's blog, I am

going to provide you with one of my families favorites.  This particular recipe is in my son's top 10, maybe even top 5, comfort foods.  I call it meat pie (get your mind's out of the gutter), but it's a version of Sheppard's Pie.  So, get ready …. here we go.

Meat Pie

1 Pillsbury pie crust (I'm cutting you some slack)

1 Small Onion diced

1 pound of Ground Beef (or ½ pound ground beef and ½ pound ground turkey) I use the beef with the lowest amount of fat.

1 15oz. can of creamed corn

3-4 potatoes in small pieces

Butter

Milk

Cheddar cheese shredded

Preparation

Preheat oven to 450.  After you have let the crust come to room temperature, unroll one and place it into the bottom of a large pie dish (I use a 10" Pyrex glass one).  Set this aside.

Peel and cut the potatoes and set to boil.

Coat the bottom of a large skillet with olive oil (approximately 2 tbs.).  Sauté the onion until it's transparent.  Add the ground meat and brown.  Set aside.

When potatoes are fork tender, drain and mash.  Add butter and milk (in other words, make mashed potatoes).

Drain the fat off the beef/onion mixture and spoon it into the bottom crust.

Open the can of creamed corn and spread it on top of the beef.

Spoon the mashed potatoes on top.  Spread it evenly over the top.  Top that with the

shredded cheese.

Place the other crust on top and flute.  Cut away any overlap.  I poke a few holes in the top crust to vent it.

Bake at 450 until the crust is golden.  Remove the pie from the oven and let it set for 5 minutes.  Cut it as if you were serving a good sized piece of pie.  I drizzle Ketchup over the individual pie slices.  I also serve with another cooked vegetable.

For a variation, add BBQ sauce to the meat and rather than creamed corn use the Mex Mix corn for a Tex/Mex Meat Pie.  It's really good and a nice supper on a cold night.

What are your favorite comfort foods?  Anything that is a family favorite?

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