I like pie!
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My wife makes it during winter months. We usually make a large amount then freeze separate dinner portions in meal containers. It’s usually a day project.
The recipe is from a Reader’s Digest Heathy Heart book. We substitute self ground lean beef for lamb [smell of lamb cooking inside the house makes me wretch].
1 tblsp extra virgin olive oil
1 lb of lean ground meat
1 large onion, finely chopped
3 carrots, finely chopped
3 celery sticks, thinly sliced
2 leeks, thinly sliced
1 tblsp Worcester sauce
1 tblsp tomato sauce
1 1/3 cups reduced salt beef stock
1/2 cup split red lentils
3 tblsps chopped parsley & sprigs to garnishPotato & Parsnip Topping
1 lb potatoes - peeled and diced
1 lb parsnips - diced
1/3 cup low fat milk
2 tblsps margarine
Pepper to tasteCook meat 5 minutes in pan
Add carrots, celery and leeks stir well. Simmer 20 minutes.
Preheat oven to 400 F.
Prep topping - potato and parsnip in sauce and pour boiling water to cover by 2 inches. Bring to boil and then simmer for 20 minutes. Heat milk in separate sauce until hot,
Drain potatoes and parsnip and return to pan. pour milk over them then mash until smooth. Add margarine and pepper.
Remove meat mix from heat and add chopped parsley. Spoon into oversized overproof dish. Top with mashed vegetables & bake for 20 minutes or until bubbling and gently browned. Serve and garnish with parsley sprigs.
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My wife makes it during winter months. We usually make a large amount then freeze separate dinner portions in meal containers. It’s usually a day project.
The recipe is from a Reader’s Digest Heathy Heart book. We substitute self ground lean beef for lamb [smell of lamb cooking inside the house makes me wretch].
1 tblsp extra virgin olive oil
1 lb of lean ground meat
1 large onion, finely chopped
3 carrots, finely chopped
3 celery sticks, thinly sliced
2 leeks, thinly sliced
1 tblsp Worcester sauce
1 tblsp tomato sauce
1 1/3 cups reduced salt beef stock
1/2 cup split red lentils
3 tblsps chopped parsley & sprigs to garnishPotato & Parsnip Topping
1 lb potatoes - peeled and diced
1 lb parsnips - diced
1/3 cup low fat milk
2 tblsps margarine
Pepper to tasteCook meat 5 minutes in pan
Add carrots, celery and leeks stir well. Simmer 20 minutes.
Preheat oven to 400 F.
Prep topping - potato and parsnip in sauce and pour boiling water to cover by 2 inches. Bring to boil and then simmer for 20 minutes. Heat milk in separate sauce until hot,
Drain potatoes and parsnip and return to pan. pour milk over them then mash until smooth. Add margarine and pepper.
Remove meat mix from heat and add chopped parsley. Spoon into oversized overproof dish. Top with mashed vegetables & bake for 20 minutes or until bubbling and gently browned. Serve and garnish with parsley sprigs.
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I like to make it by going to an Irish pub and ordering it along with a beer (and maybe a whiskey). I suggest you try it.
