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3. Meat and Potato Pie -- #Write31Days

Tonight for supper I made meat and potato pie.  This one does take some time, so you probably don't want to make it if you are looking for something really fast.  On the other hand, it's not difficult to make, either.

The first thing you need to do since it's, you know, a pie, is make a pie crust (or buy one if you live in a place where such things are available in stores).  I know, I know, whoever said "easy as pie" needs to have their head examined.  But making a good pie crust is something you CAN do!  My go-to recipe is my Great-Uncle Clyde's recipe.  Uncle Clyde was a bachelor and a good cook who knew how to make excellent pies.  I made the one-crust recipe.  For a two-crust pie, just double it.

In a bowl, mix:
1 cup flour
a pinch of salt

Then add:
1/3 cup shortening
Ummm, ok, first problem, there's no shortening here.  So, it's possible to use margarine or oil or even butter.  But the problem is, those three options don't have the same consistency of shortening.  So, for example, today I used oil.  I just put in a little at a time and mixed it with my pastry blender until it is a crumbly consistency.  It probably used about half of the 1/3 cup of oil.  It should look something like this.

Then stir in:
1/3 cup cold water.  Again, stir in a little at a time.  You want just enough for the dough to form a ball.

Do NOT handle pie dough too much.  Just roll it into a ball and roll it out flat.  You do not need to knead it.  Too much handling makes it tough, not flaky.  Sprinkle flour on your rolling surface (I just use the counter top) and roll the dough as thin as you can.  Transfer it to the pie pan, trip off the edges, and press down the rim.  If it falls apart when you move it from the counter to the pan, it doesn't matter.  Just press the pieces together again.  Also, my crust didn't completely reach the edge in all places.  It doesn't matter!  We're making this for supper, not for being judged at the county fair!

And here's the meat pie recipe:
1 lb beef, cut in bite size pieces

1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp paprika
dash ginger powder
dash allspice powder

Put the flour mixture in a plastic bag, add the meat, and shake it up to coat it.
Then brown the meat in a skillet with some oil.  Add sliced onions. (I used one small onion.)  After the meat has browned and the onion is soft, add 2 potatoes cut in bite-size pieces and chopped carrots. Don't bother peeling the potatoes, because ain't nobody got time for that.  Add 1 cup water and sprinkle into the mixture any flour you have left over from coating the meat.

Turn the heat down low, cover and let simmer for about 10 minutes, but stir it often.  Next, add the meat sauce mixture to the pie crust and bake it in the oven for about 15 minutes.  I didn't want too much crust, so I just used a bottom crust, but you can add a top crust if you want.

Also, my meat was a somewhat cheaper cut, I suppose like stew meat.  So I cut it up in small pieces and then marinated it in the fridge for a few hours. 

don't have a recipe for my marinade, but I whisked an egg, added a bit of oil, some balsamic vinegar (wine would be good), a little water, and seasonings.  It made the meat nice and tender.

John also had a zucchini muffin that I'd made on Saturday.  I had some grated zucchini left from something else, so I threw it into a buttermilk muffin recipe (because I had yogurt that was going sour, so I used that as buttermilk).  I added some chopped nuts, some cinnamon, and craisins to the recipe.

It was delicious!


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