Meat Pie

Meat Pie

For the Pie:

• 1 1/2 lb ground beef or lamb

• 1 small onion, chopped

• 1/2 tsp each: oregano, thyme, sage, black pepper, salt, garlic powder

• 1 tsp paprika

• 2 eggs, beaten

• 1/4 cup milk

• 1 tbsp tomato sauce

• 1/3 cup bread crumbs

For the Crust: creamed cauliflower*

• 1 medium sized cauliflower

• 2 tbsp butter/margarine

• salt and pepper to taste

• 1 tbsp finely chopped parsley

• 2 cloves garlic, optional

1. Remove florets from cauliflower.

2. Steam cauliflower and garlic (if using) for about 10 minutes. Drain. Allow to cool.

3. Using a kitchen towel, squeeze or pat cauliflower to remove excess liquid.

4. Place in a large bowl and mash with a potato masher or blender.

5. Add margarine, salt and pepper and parsley. Set aside,

6. In a large bowl, combine beef/lamb, chopped onion, seasonings, and tomato sauce.

7. Combine milk and beaten eggs. Pour over meat mixture. Add breadcrumbs and stir to combine.

8. Place meat into a 9" pie plate or 9" square baking dish that has been greased.

9. Pile creamed cauliflower on meat and smooth with a spatula.

10. Bake in a 350°F for 45 to 50 minutes.

Servings: 4 to 6.

Notes&Tips:

• *In Guyana, this dish is traditionally made with a yam crust. This variety of yam cannot be procured where I live. It is a yam with a brownish-grey skin and white flesh that has a grainy texture, like a russet potato. So over the years, I have made this dish using russet potatoes for the crust. Until today. I decided to try using creamed cauliflower and it turned out wonderful.

• This dish is similar to shepherd's pie but without the vegetables. Or to a meat loaf with an added crust.

• To round out your meal, serve with a salad and your favorite steamed vegetables.