Wednesday, September 27, 2006

Meat Potato Pie

Back in the 80's I was a Tupperware dealer. My manager introduced this recipe to her distributors and it has been one that I still use to this day.

It is very easy and smells luscious baking.

While living in Marksville, Louisiana, around 1995, I discovered a wonderful sauce served on meat pies at a restaurant in that area. It really puts the cherry on top! Hope you enjoy!

Feel free to email your comments to me.

2 pie shells, home made or store bought, I use store bought, thawed slightly, then shape my edges to appear a home-made crust

1 potato, chopped in small pieces, I cut mine in my food processor, but not too fine

1 pound of ground chuck beef

Salt and Pepper to taste

So easy...mix together the meat and potato, put in unbaked pie shell, cover with the other unbaked pie shell, press shells together at the edges. Cut a few holes in top crust or press a cookie cutter shape in the top.

Bake for about 1 hour. The crust will be golden brown and meat should be thoroughly done.

Top with the sauce. A Louisiana resturant's secret recipe:

Jezebel Sauce

Equal amounts of apple jelly and pineapple preserves
Add horseradish to the desired “bite”.

For a simple family meal, serve with a veggie. I serve with fresh corn and garnish with a few slices of fruit.