Paleo Shepherds Pie Minus the Shepherd Part

Kyle and I started watching Boss a few nights ago OnDemand. Right now, were on episode 5 and Im sorry, but this show is fighting hard to be qualified as pornography. HARD. Whos seen it??? I mean, am I right, or am I right? I bring this up to make the point that Kyle has just started another episode as I attempt to slap up another delicious paleo recipe for you, so Im gonna make this one quick.

This is your basic sherpherds pie recipe, only topped with mashed cauliflower instead of potatoes. Theres absolutely no difference in taste. Theres only one word that comes to mind to describe this dish: incroyable! Zut alors! Literally, there just isnt a word in the English language that adequately describes it, so there you go.

If you brush a little egg wash on top of the mashed cauliflower and then broil it, it creates this rustic, golden topping. Besides, we all know the best part is always the golden brown stuff.

I served this with a lighter side of marinated cucumbers and tomatoes (balsamic vinegar, olive oil, dill, salt and pepper), because I figured if I eat a cold weather main dish, I might as well eat a summer side dish. IM CRAZY LIKE THAT, YOU GUYS!!!!!

Technically, theres no lamb--I dont know how thats a technicality, since like, you either did or did not use lamb, but everyones butchering the English language these days, and if youll remember above, sometimes I dont even use it--since I used beef but whatever. I think Shepherds Pie is kind of like risotto: its more a style of cooking rather than a thing itself. Or something. I dunno, Im multitasking right now. And quite badly, I might admit.

Heres what I do know: Make this dish. Youll love it.

Especially those little crusty brown bits.

Paleo Shepherds Pie, Minus the Shepherd Part
Makes about 9 servings

• 1 1/2 lb ground beef (or meat of your choice)
• 2 Tbsp Olive Oil
• 1/2 large yellow onion, finely chopped
• 3-4 cloves of garlic, finely minced
• 3 medium carrots, finely diced
• 3 stalks of celery, finely diced
• 3/4 cup of frozen peas
• 1 tsp dried oregano
• 1 Tbsp Worcestershire sauce
• 1 small can tomato past
• handful of fresh parsley, finely chopped

• 1 large head cauliflower, chopped into large chunks
• 2 Tbsp butter (optional)
• 1/2 cup of canned coconut milk
• salt and pepper to taste
• 1 egg (for egg wash)

1. Preheat your oven to 400 degrees F.

2. In a large pan, heat olive oil over medium and saute onion with a pinch of salt until soft and translucent. 

3. Add garlic and saute another two minutes, then add carrots and celery. Saute until carrots soften, then add peas.

4. Add beef to veggie mixture and brown on medium high. Season with salt, pepper, Worcestershire, and oregano. Stir to incorporate.

5. Add tomato paste and mix until it slightly melts and absorbs into the meat. Add chopped parsley and stir to combine. Turn heat down to low to make the mashed cauliflower.

6. In a large pot, steam cauliflower until tender. About 10 minutes. 

7. Drain cauliflower.

8. Put cauliflower back in the pot with the butter, coconut milk, and salt and pepper. Using either a hand masher or an immersion blender, mash until the cauliflower is smooth. You may need to add more milk.

9. Once the cauliflower is prepared, spoon the meat mixture into a square casserole dish (you can use a larger rectangle, but your filling will be thinner). Then, either spoon or, using an icing tip, pipe the mashed cauliflower on top of the meat. Make sure you create lots of peaks and crevasses--these are what will brown in the oven. 

10. Lightly beat the egg, then very lightly brush over the mashed cauliflower.

11. Bake the pie for about 10-15 minutes. Then turn on your broiler and broil another 2-3 minutes, or until topping is lightly golden and brown. Serve warm.

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Unbaked Ginger Lime Cheese Pie with Berry Sauce

Strawberries are here! And they are delicious as a sauce to this cool, creamy, tart pie. Later you can use blueberries, blackberries or pitted cherries to make the sauce, and eat it all summer long. Not that you couldnt make this in the winter too, with frozen berries, but this seems very summery to me.

Its very easy, too; almost no-bake, just the crust. Just remember to allow time for it to set and chill. You could omit the ginger if you dont care for it (or have it), but I have to say I love the combo of lime and ginger.

8 servings
30 minutes prep time; add 15 minutes for Berry Sauce
2 hours or more chill time

Make the Graham Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter

Preheat the oven to 350°F.

Crush the crackers to fine crumbs. Melt the butter. If you are using a glass pie plate, the butter can be put right into the plate and melted in the microwave. Add the crumbs to the butter and mix well, until there are no dry crumbs left. Press them against the edges and bottom of the pie plate to form a crust.

Bake the crust for 10 minutes.

Make the Filling:
1/4 cup water
1 tablespoon plain gelatine
400 grams cream cheese
the zest of 2 medium limes
2 tablespoons chopped preserved ginger
3/4 cup sugar
3/4 cup lime juice (the juice of 4 to 6 medium-large)

Put the water into a small bowl and sprinkle the gelatine over it. Let soak for 5 minutes.

Put the cream cheese, lime zest, ginger, sugar and lime juice into a food processor and process until fairly well blended. Scrape down the sides of the bowl as necessary. Add the water and gelatine, and process again, until very well blended.

Scrape the filling into the cooled, baked crust, and chill until set; about 2 hours.

Make the Berry Sauce:
3 cups fresh berries
1/4 cup sugar
1/4 cup cold water
1 tablespoon arrowroot or cornstarch

Wash and hull the berries, and put them in a pot with the sugar. Dont drain them too well; a little moisture ill help get them going. Bring them to a boil, and simmer  until they soften and exude enough juice to constitute a sauce. Mix the  arrowroot or cornstarch with the cold water, and pour it slowly into the strawberries, stirring constantly as you pour. Continue to cook, stirring constantly, until the mixture thickens. Let cool before ladling over slices of the pie.





Last year at this time I made Strawberry Gelatine.

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Fish Pie with Scallops

I cant remember when Fish Pie became our Good Friday tradition, well thats the thing about traditions, isnt it?  You dont really plan them, they just grow from good ideas.  Over the years Ive made a variety of different versions and, as I am taking part in the the Fish is the Dish, Healthy Happy Hearts campaign, eating two portions of fish for six weeks, it was an ideal way to get one of my fish portions.

Fish Pie with Scallops (Serves 6)
Printable Recipe

1 fillet of Haddock
1 fillet of Salmon
1 fillet of Saithe
12 scallops
Fish can be varied according to availability and personal preference2 hard-boiled eggs, shelled and sliced
Fish stock powder (I used Essential Cuisine) optional

For the sauce:
500ml milk
2 tsp cornflour
seasoning

For the topping:
6 large potatoes, peeled, quartered, boiled and mashed with a little milk and butter

1. Preheat the oven to 200C.
2. Poach the fish in 300ml milk with a tsp of fish stock powder. Poach for 15 mins until fish is cooked.
3. Lift out the fish and place on a plate to cool a little.

4. Flake the fish removing any bones.
5. Measure the warm milk used to poach the fish and top up to 500ml.
6. Mix cornflour with a little cold milk and add the cornflour mixture to the warm milk.
7. Cook until the sauce starts to thicken, season to taste.
8. Place the flaked fish in an ovenproof dish add the sliced hard boiled eggs and  top with the raw scallops. As they dont take long to cook its better to put them in raw and they will be cooked in the oven.

9. Pour over the white sauce.

10. Cover the sauce with the mashed potatoes and fork up the potato to create crispy bits.

11. Place the dish on an oven tray and place in the oven for 15 minutes until the sauce is bubbling and the potato topping is golden brown and crisp.

I served the Fish Pie with Asparagus, sauted in butter with a little water to create some steam.

The fish was tender with the delicious, plump scallops adding a touch of luxury to this comforting fish dish.

Find out more about the Healthy Happy Hearts 6 week plan.);

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Rhubarb Mousse Pie

And if you dont want a Mousse Pie, you can just put it in a bowl or bowls, and call it Mousse. Either way, this is a nice tart-but-not-too-tart rhubarb dessert.  I do like mousses etc, that are set with a firm meringue rather than whipped cream - so much lighter. The egg yolks do give it some more substance and help tone down the sourness of the rhubarb. Very nice!

8 servings
30 minutes prep time - add 3 hours for cooling and setting

Make the Crust:
2 cups (200 grams) graham cracker crumbs
1/3 cup unsalted butter

Preheat the oven to 350°F. 

Crush the crackers to fine crumbs. Melt the butter. If you are using a glass pie plate, the butter can be put right into the plate and melted in the microwave. Add the crumbs to the butter and mix well, until there are no dry crumbs left. Press them against the edges and bottom of the pie plate to form a crust.

Bake the crust for 10 minutes. 

Make the Filling:
4 cups diced rhubarb
1 tablespoon water
2 tablespoons plain gelatine
1/4 cup cold water
3 large egg yolks
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Put the rhubarb and tablespoon of water into a pot, and cook over medium heat, stirring frequently, until the rhubarb is cooked and mostly disintegrated; about 15 minutes. Watch and stir carefully; this is a dry mix and until the rhubarb begins to cook and exude juice, it is at risk of scorching.

While it cooks, sprinkle the gelatine over the quarter cup of cold water in a small bowl. Let it soak until needed.

When the rhubarb is cooked, allow it cool for about 5 minutes. Whisk the egg yolks in a bowl, and slowly mix in a bit of the cooled rhubarb. Then, beat the egg and rhubarb mixture into the pot of rhubarb. Return it to medium heat, and cook, stirring constantly,  until slightly thickened. Remove from the heat, and stir in the soaked gelatine until well dissolved. Set the rhubarb mixture aside to cool as  you proceed.

Put the egg whites with the cream of tartar and sugar in the top of a double boiler, and put onto a pot of simmering water. Beat the egg whites until they are very stiff and starting to set; about 5 minutes.

Immediately fold or briefly beat them into the rhubarb mixture until evenly mixed. Scrape the filling into the prepared pie crust and spread it out evenly. Chill the pie until set; at least 2 hours.




Last year at this time I made Broiled Rhubarb.

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SANDRAS DELICATE HOMEMADE CREAM CHEESE PIE CRUST

This provides for a very delicate
pie crust that youre sure to love...

Yields: (2 pie crusts)

Prep: 15 mins. |
Refrigerate: about 1.5 hrs.

Posted:by Sandra

INGREDIENTS

***Two-crust pie

12 tablespoons unsalted butter, cold

2 cups all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1-1/2 (3 oz.) small pkgs. of ‘cold’ cream cheese

2 tablespoons ice water

1 tablespoon cider vinegar

METHOD

Place a medium-mixing bowl in the freezer to chill.

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Place the flour, salt, and baking powder in a medium bowl and whisk to combine.  Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.  Spoon the mixture, together with the cold butter, into a large ziploc bag, and press out air from the bag, and then close it.  Use a rolling pin to flatten the dough inside the bag.  Place the bag in the freezer for at least 10 minutes, just until the butter is very firm.

Transfer the dough to the chilled bowl, scraping the sides of the bag.  Set the bag aside.

Sprinkle the dough with the water and vinegar, tossing lightly with a rubber spatula. Divide the dough in half, and place in two separate large ziploc bags.  Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.  Repeat with other bag of dough.

Close each bag, and refrigerate for at least 45 minutes, preferably overnight. Roll out as you would for a standard pie crust.

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SANDRAS PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that youll find I refer to in many
of the recipes posted on this site...

INGREDIENTS

3 tablespoons ground cinnamon

1-1/2 tablespoons ground ginger

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground allspice

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon of ground cardamom

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

~~~~~~~~~~~~~~~~~~~~~
TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

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Frito pie recipe Funtabulous Frito pie

This is a great sitting on the couch and watching TV recipe. You have two types of Chili, onions, cheese, sour cream and of course, corn chips.

1 (15 Oz) can chili no beans

1 (15 Oz) can Chili with beans

3/4 Cup water

2/3 Cup corn chips

1 Cup onion, chopped

3 / 4 Pound cheddar cheese, grated

1 (8 oz) carton sour cream (optional)

Directions

Oven to 350 degrees.

Spray a 1 1/2-quart or 2-quart saucepan with Teflon cooking spray.

Combine both doses of chili in a pot with water; Cook heat; stirring occasionally.

Layer 1 / 2 of the corn chips at the bottom of the saucepan. Layer half of the chili mixture. Sprinkle on a 1/2 cup onion and half of the grated cheese. Repeat the levels, ending with the cheese.

Bake 25 minutes or until completely heated. Garnish with blades of sour cream.

= > Taco pie- recipe: tasty Taco pie

This recipe is an easy-to-make pie crust with Gibbous rolls. Enjoy this Taco pie - recipe with ground beef, taco seasoning, cheese, sour cream and tortilla chips. OLE!

1 (8 oz) package refrigerated Crescent rolls

1 Pound ground beef

1 (1 Ounce) package taco seasoning mix

1 (16 Ounce) container of sour cream

8 oz blend Mexican-style cheese, shredded

1 (14.5 oz) package tortilla chips, shredded

Directions

Oven to 350 degrees.

Layer the Gibbous dough flat on the bottom of a square Cake Pan and bake according to package directions.

In a large skillet, Brown the ground beef over medium heat. Add the taco seasoning; stir. If the dough is cooked, you remove it from the oven and spoon the meat mixture to the top. Layer with sour cream and cheese. Top with crushed tortilla chips.

Back to the oven and bake for 10 minutes, or until cheese is melted.

Garnish with lettuce, tomatoes, black olives and guacamole.

= > meat pie recipe: Tamale pie- recipe

This is a pie a hot Tamale. It goes well with a nice green salad.

1 1/2 Pounds ground beef

1 medium onion, chopped

2 Cups of stewed tomatoes

1 small can tomato sauce

2 Cups whole kernel corn

1 Cup sliced black olives cut

1 Teaspoon salt

1 / 4 Teaspoon chili powder

1 Clove of garlic, finely chopped

1/4 Cup green pepper, chopped

Topping

1 1/2 Cup milk

1/2 Cup cornmeal

2 Tablespoons butter

1 Teaspoon salt

2 Eggs, slightly beaten

1 Cup cheese, shredded

Directions

In a pan, FRY to the minced meat and onions. Add in the tomatoes, tomato sauce, corn, olives, peppers and spices. Cook for 20 minutes. Remove from heat. Pour into a greased 8 x 12-inch baking dish.

Prepare topping: in a bowl combine the milk, maize flour, butter, and salt; Cooking it until the mixture is nice and thick. Add in the eggs and cheese; Mix well. Pour meat mixture.

Bake 45 to 60 minutes, or until top is golden brown.

Mmmm... where you can find that yummy recipe?

Milkshakes, smoothies, Brownies, chili, casseroles and more!

[http://www.best-free-cooking-recipes.com]

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BUTTERSCOTCH CREAM PIE

Picky-Picky husband has declared this pie his all time favorite. I like it because of the sweet and flaky crust, the true butterscotch flavor and the stabilized whipped cream topping (I guess it is my favorite too).

BLUE RIBBON SWEET AND FLAKY PIE CRUST  (three 10" crusts)

4 cups all purpose flour
1¾ cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg  lightly beaten
1/2 cup cold water

Cut the butter flavored Crisco into the flour (I have never made this with butter, so I cant comment on that). When the Crisco is about the size of a small pea, add the rest of the ingredients and mix with your hands until it comes together in a ball. Cover and let sit on the counter for about 15 minutes before you roll it out.

Roll one third of the pie dough out and fit it into a 9" pie plate. Cut off excess and crimp the top edge. Prick the bottom of the pie dough with a fork (see note). Bake in pre-heated 425°F oven for 15-18 minutes or until golden.  Remove from oven and let cool.

BUTTERSCOTCH FILLING  (fills one 10" pie)

1½ cups brown sugar (I use dark brown)
1/4 cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I use 2%)
3 tablespoons butter
1½ teaspoons vanilla extract
3/4 teaspoons rum extract

In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch FIRST. Next add the egg yolks, salt, and milk.  Whisk until smooth and run a spatula around the edges of the pan to make sure you get everything out of the corners.

Cook, stirring constantly with a whisk, until the mixture is thick and bubbly (once it starts to thicken, it will thicken quickly). When its nice and thick, remove from heat and add butter and extracts and mix well. If you dont have rum extract, just use all vanilla.

Pour into baked pie shell and place plastic wrap directly on the surface of the hot pudding.  Chill for several hours or overnight before cutting.

STABILIZED WHIPPED CREAM TOPPING

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

In a small cup, mix the unflavored gelatin powder and cold water until dissolved. Let this sit on the counter until it turns fairly solid.  After it turns fairly solid (takes a couple minutes) reheat the mixture until it turns back to a liquid. I do this in my microwave and it takes 2 or 3 seconds ONLY...dont let it get hot!!  Set it aside to cool off a little, you dont want it hot, but dont let it cool so much that it gets thick again.

Next Whip the heavy whipping cream, powdered sugar and vanilla until you get very soft peaks. With the mixer still running, dribble in the softened gelatin and continue whipping until you get stiff peaks (this happens pretty quickly). 

Spread on top of the pie. I top mine with toasted sliced almonds.

NOTE: Make sure you use a fork to poke holes in the bottom of the crust before you bake it, this is called "docking" and it will help your crust bake flat. I usually just press the tines of the fork through the raw crust about an inch apart all over the pie bottom.

NOTE: Ive always made this pie crust with butter flavored Crisco. I have no idea how it would turn out using butter.

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NEW and IMPROVED Eggy Potato and Pepper Pie Now with Scintillating Narration!

By popular demand, here is a version with narration. I still wasnt in the mood, so I decided to try and have a little fun with it. By the way, it is very inspiring to know I can have a positive effect on some of you just by talking! Thanks!

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Bean pie recipe Navy bean pie

This is often served by Muslim bakeries and individual cooks the flavorful bean pie. Dont let mistake beans, though, this pie is really delicious pumpkin pie taste similar.

1 unbaked 9 inch pie shell

2 Eggs, slightly beaten

1 Cup evaporated milk

2 Cups Navy beans, cooked and mashed potatoes

3/4 Cup sugar

1 Tsp cinnamon

1 Teaspoon nutmeg

1 / 2 Teaspoon salt

1 / 2 Teaspoon ginger

1 / 2 Tsp cloves

Whipped topping (optional)

Directions

Oven to 425 degrees.

Cooked beans in a food processor or use a blender to get you to a smooth consistency.

Combine eggs and milk in a bowl. Add the beans, sugar and spices. Beat with an electric mixer on low speed until well mixed.

Pour mixture into the pie shell bean. Bake for 15 minutes. Reduce to 350 degree heat and bake a 35 minutes or until knife inserted in Center comes out clean.

Serve with a dollop whipped cream.

= > bean cake-recipe: Pinto Beans cake

This is a mock pecan pie that less calories is but still very tasty. I bet, your family and friends will be shocked when you find out, it is made with Pinto Beans (but then again it may be that your little secret).

1 Cup white sugar

2/3 Cup of brown sugar packed

3 Eggs, slightly beaten

1/3 Cup butter

Pinto Beans 1 Cup, boiled and mashed potatoes

1/3 Cup chopped walnuts

1 unbaked 9 inch pie shell

Directions

Oven to 350 degrees.

In a bowl cream together the butter, sugar and eggs. Add the beans and nuts. With an electric mixer, beat on low speed until well mixed. Pour the mixture into unbaked pie shell.

Bake 35 to 40 minutes or until knife in inserted Center comes clean.

= > bean cake-recipe: butter bean pie

Butter beans beans are also known as Lima. When shopping for butter beans, want to use when the Lima beans can says the bright coloured variety. This recipe makes a nice custard style Bean pie.

1 can butter or Lima beans

White 2 cups of sugar

1 Tablespoon all-purpose flour

1/4 Cup butter

1 Tablespoon vanilla extract

Pinch of salt

2 Eggs

1 / 4 Teaspoon ground cloves

1 / 4 Teaspoon ground nutmeg

1 / 4 Teaspoon ground cinnamon

1 / 4 Teaspoon half - and -half cream

9 In unbaked pie crust

Directions

Oven to 350 degrees.

Cook beans without seasoning. Drain well and let mash.

In a bowl, combine the beans, sugar, flour, butter, vanilla, eggs and salt. With an electric mixer on low setting mixture, mixing until well. Add the cloves, nutmeg, cinnamon and cream. Mix completely.

Pour the mixture into the unbaked pie shell. Bake 30 to 45 minutes or until knife inserted in Center comes out clean.

= > bean cake-recipe: black bean pie

This is a great vegetarian pie for dinner together to serve a beautiful salad. For an added treat to garnish the pie with sour cream, salsa and guacamole.

2 (15 Oz) cans beans, drained black

1 (4 oz.) can diced green chilies, drained

1 (14.5 Oz) Tin peeled and diced tomatoes, drained

1 Onion, chopped

3 Garlic cloves, crushed

(9 Inch) unbaked pie crusts

1 (16 Ounce) package cheddar cheese

10 (6 Inch) flour tortillas

Directions

Preheat oven to 375 degrees.

In a large bowl, combine the beans, green chillies, tomatoes, onions and garlic.

Line a 9-inch pie pan with a pie crust. Pour 1 / 4 of bean mixture into the crust and evenly distributed. Sprinkle on some cheese and cover with a tortilla.

Continue layering the bean mixture, cheese and tortilla until all used up. Cover with the second pie crust. Seal edges of the crust and multiple slots on the crust, vent to make.

Bake for 45 minutes or until pie crust golden brown is.

Mmmm... where to find the yummy recipe?

Milk shakes, smoothies, Brownies, chili, casseroles and more!

[http://www.best-free-cooking-recipes.com]

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Samosa Pie with Apple Butter Chutney

I dont deep-fry! Ive said it before and I pretty much mean it. But it did occur to me that you could bake samosas, like a pie. And then it occured to me; well why not just make a pie with samosa filling? So I did.

It also occurred to me that I could adapt this recipe to make a pie crust that was sturdy yet flaky and not too rich, and it worked fairly well. I may try tweaking it a bit more, but its certainly good enough to go on with. We really liked this, both warm from the oven and cold. Which is good, because it was a bit time consuming to make. I made the dough and the filling the night before, and assembled the pie the next day. That is not a bad way to do it at all. The result is an impressive and tasty vegetarian main dish - Im thinking it could very well get served at Christmas time along with the Vegetarian Tourtiere for a meatless feast.

And yes, that is lettuce from our garden in the last picture. It occurs to me that Im amazed.


Start the Dough:
1 cup hard unbleached flour
1 1/3 cups hard whole wheat flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup cold water

Mix the two flours and the salt in a mixing bowl. Stir in the boiling water with a fork, then the cold water, until a rough dough forms. Turn it out and knead it briefly, until it is all amalgamated and smooth. Wrap it in parchment and put it in a plastic bag. Refrigerate until wanted, at least one hour to overnight.



Mix the Spices:
1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons fennel seed
3-4 pods of cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
1 1/2 teaspoons ground turmeric
1 teaspoon salt

Toast the whole cumin, coriander, fennel and cardamon in a dry skillet until slightly toasted and aromatic. Turn them onto a plate to cool, then, grind them. (Discard the papery outer shells of the cardamom.) Mix them with the remaining spices, and set aside until needed.



Make the Pie Filling:
750 grams (1 1/2 pounds) potatoes
6 large shallots
2 or 3 tablespoons mild vegetable oil
1 tablespoon finely grated peeled fresh ginger

Wash, trim and cut the potatoes into dice. Put them in a pot with water to cover, and boil until tender, about 7 or 8 minutes. Drain well.

Meanwhile, peel and chop the shallots finely. Heat the oil in a large skillet, and add the well-drained potatoes. Fry for several minutes, until browning in spots, turning regularly. Add the shallots and continue cooking for several minutes, turning regularly, until the shallots are softened. Start with the 2 tablespoons of oil, but add a little more if it looks like it may stick.

Add the ginger and spices, and continue cooking for several more minutes, turning to ensure the spices are evenly distributed. Remove the pan from the heat and allow to cool somewhat as you proceed.

Finish the Pie:
1/4 cup plus 2 teaspoons unsalted butter
flour to roll the dough
1 1/2 cups frozen peas

The butter needs to be quite soft and spreadable, although not melted. Use 1 teaspoon of it to thoroughly butter a 9" pie pan. Preheat the oven to 350°F.

Divide the dough into 2 not quite equal portions, about 60% and 40%. Roll out the larger portion on a floured board into a large rectangle, very thin. Turn the dough and sprinkle with more flour as needed to keep it from sticking while you work.

Take 60% of the 1/4 cup of butter - (just eyeball it, okay?) - and spread it as evenly as you can over the dough. It doesnt have to be all that even; see the first picture. Fold up the bottom line of the dough to roll the whole thing up into a cylinder. Roll the cylinder of dough into a coil (second picture), and roll it out flat again, into a circle this time. The circle should be large enough to fit into your prepared pie pan.

Mix the frozen peas in with the potato filling, and put it in the pie crust.

Roll out the second piece of dough and smear it with butter in the same way as the first piece of dough. Coil it up, and roll it out to fit on the pie as the top crust. Pinch the edges sealed and cut some vents in the top of the pie.

Melt the remaining teaspoon of butter, and brush it over the top of the pie. Bake for 1 hour and 10 to 15 minutes, until golden brown. Serve warm to room temperature with the chutney.

Make the Chutney:
1/4 cup apple butter
the juice of 1 small lime
1 teaspoon finely grated peeled fresh ginger

Mix in a small bowl.




Last year at this time I made Aunt Hildas Spanish Cream becomes Ricotta Panna Cotta. Quicker to make than to type.

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