The potatoes were thickened with egg yolks, which is something I hadn't seen before. After spreading them over the top of the filling in the cast iron skillet and decorating the top with some lines and grooves, you toss the whole mess in the oven for a while to brown and further dry the potatoes on top to form a nice firm layer. All in all, it was very good and I'll have to record it as a useful technique.
The little one liked the pie, but was not too keen on peas this time. She's not feeling well though, so that might explain it. I'd add this recipe to my list of things to do again, especially during cold weather. Thumbs up.
About and hour and a half total cooking time:
Beef and Potato Pie (adapted from Seven Fires -- about 8 - 10 servings):
- 2 lbs grass fed ground beef
- 1 bay leaf
- 2 tsp cumin
- 1 cup dry red wine
- 1 can organic diced tomatoes
- 1 Tbsp spanish paprika
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 2 medium onions, chopped
- 2 carrots, chopped
- 1 Tbsp dry mustard
- 1 cup sliced kalamata olives
- About 6 small potatoes (enough to make mashed potatoes to cover the pie)
- 3/4 to 1 cup whole raw grass fed milk
- 4 egg yolks from pastured hens
Boil the potatoes until they are very soft, then mash them with the milk to make creamy mashed potatoes. Add the egg yolks, mix well, and layer on top of the meat mixture in the cast iron skillet. Decorate the top with grooves and whatnot, then put it in the oven at 375 until the top is firm and the potatoes start to brown. After that, it's ready to eat.
Warning: it will bubble and make a mess in your oven, so put the skillet on top of something to catch the drips. Also, my 10 inch Griswold skillet was just BARELY big enough to hold all this, so go a size up if you can.