Pre-Lunch Ruminations, or Hamburger Pie

[chris_gerrib]

At this time of day, my mind turns to food. So, let me tell you what I had for dinner last night. Having dealt with my pizza surplus, I decided to make Hamburger Pie.

This dish comes from my mom, who got it from Betty Crocker, and is a variant on the old British classic Shepherds Pie. The recipe is:

Brown 1 pound ground beef in a skillet. While this is browning, make 4 servings of instant mashed potatoes as per directions except omit the milk (or mash your own potatoes). When the potatoes are done, beat in one egg (optional).

Once the ground beef is browned, drain off the grease and pour into a 2 quart casserole dish. Add one regular can (drained) of cut green beans (not french-style) and one regular can tomato soup. Add a quarter teaspoon pepper, and an equal amount cajun seasoning. Stir, top with mashed potatoes. Top the potatoes with 3 slices American cheese or 1/4 cup shredded cheddar cheese. Bake for 30 minutes in 300 degree oven.

This serves 4, and is great for leftovers.

Comments

[daveon.livejournal.com]

I wish to raise my pedants flag!

This sounds ok, sans beans (shudder) - but what you are describing is a Cottage Pie - a Shepherds Pie has Lamb Mince.

[chris-gerrib.livejournal.com]

Raise the flag away - but here in America we call most meat pies Shepherds' Pie.

[daveon.livejournal.com]

One of the things I find odd about the foods that the immigrants developed versus what they had at home is the lack of savory pies in American food culture. Meat Pies, Pasties and Sausage Rolls are big in Britain, Ireland, Scotland, Canada, South Africa, Australia and New Zealand and yet practically completely absent from the US.

Given the US fondest for pie and pastry, and the pure deliciousness of wrapping fatty meat in pastry, especially in cold weather at an outdoor sporting event, I find it odd.

[chris-gerrib.livejournal.com]

Oh, and personally I'm not fond of peas.

[daveon.livejournal.com]

I'm a big pea fan, and cabbage. Comes from the Irish side of the family. My wife despairs of my thing for potatoes.

[daveon.livejournal.com]

For my cottage pie I'll...

Brown a large onion with a clove or 4 of garlic.
Brown the ground beef
Season with Salt and Pepper
Add some beef Boullion, a splash of Worcestershire sauce and a dash of red wine
Add some mixed herbs
You can add carrots, pies or beans if you so wish. Typically I don't.

Leave to simmer and thicken (you can add a tbl spoon of flour if it isn't)

Make the mash

Stick on top and bake in the oven, finishing under the grill if it isn't bubbling on top.

I'll usually grate cheddar onto the top though rather than slices of American Cheese Based Product.

[chris-gerrib.livejournal.com]

Sounds good - I may have to give that a go...

How much liquid, would you say, you add? A cup in total?

[daveon.livejournal.com]

Cup - cup and a half... I let it reduce a lot to make sure there's a thick gravy around the meat before I put it into the oven. typically I'll seal the sauce in with mash and then it'll bubble up and escape around the edges.

It helps to have a pan under the dish to catch spills actually, unless it's a deep dish.