american comfort food

Posted by in food

i have a recipe to share and it’s full of real, whole-food ingredients. it’s pure american comfort food, and i hope you’ll make it to share with your family or with another family sometime soon!

i made it up on a whim this afternoon as i was craving a hearty meal as the snow began to fall. again.

Savory Meat and Potato Pie

1 cup whole wheat flour (i use white whole wheat)

1/2 cup whole wheat pastry flour

2 tsp. sugar (i used sucanat)

1/2 tsp. sea salt

1/2 cup cold butter

4-5 T. whole milk

1 lb ground meat of your choice

1 tsp. olive oil

1/2 large white onion, diced

1 clove garlic, minced

1 large carrot, sliced thinkly

2 medium potatoes, one diced and the other thinly sliced

1 tsp. butter

1/2 cup beef broth

1 tsp. flour

salt, pepper, rosemary, thyme to taste

splash of red wine (i used merlot)

Preheat oven to 350.

Whisk the whole wheat flour, pastry flour, sugar and salt together with a wire whisk. Dice the cold butter and mix with pastry knife into the flour until butter is pea-sized. Add the milk 2 T at a time and incorporate until it forms a ball (it’s easiest to flour your hands and work the milk in with your hands). Working quickly, flour a flat surface with and roll dough out 1/8″ thick. Place into a 9″ pie plate and make it fit snugly, pinching off any extra dough. Bake at 350 for about 12 minutes or until the edges are dark golden brown (after a few minutes, prick a fork into the bottom to release any air bubble forming between the plate and the dough). Let cool.

Meanwhile, while the crust is pre-baking, heat the oil in a large skillet. Add onion and garlic and cook for 1-2 minutes. Add the ground meat and brown well. Add the sliced carrot, dice potato, beef broth, salt, pepper, thyme, rosemary and mix well. Cook for 2 minutes, then add the splash of red wine. Let simmer on low. If the broth makes it soupy, add the tsp. of flour, cook for another minute and then take it off the heat. Let it cool slightly without a lid.

While the meat mixture is cooling, melt butter in a smaller skillet. Add thinly sliced potatoes and cook for 2 minutes. Flip and brown on both sides. Let cool.

Pour the meat mixture into the pre-baked pie crust. Cover with slices of potatoes. Put back into the oven for 15 mintues to warm through thoroughly. If desired, add shredded cheddar to the top of the potatoes to melt.