Jean demonstrated this Vegetable Pie in Beef Shell in the Caring Place Community Kitchen upon Minoo’s request. Jean had demonstrated this pie at another community kitchen which I did not attend and it was so good that the portion that the members supposed to bring home was gobbled up on the spot.

This pie is unique in a way that the shell is made from beef, kind of like meat loaf with vegetables toppings.

Ingredients

For the shell:

• 1 1/2 lbs extra lean ground beef
• 3/4 cup rolled oatmeal
• 1 cup tomato juice
• 1 onion, finely chopped
• 1 egg, slightly beaten
• few drops of tabasco sauce
• 1 teaspoon salt
• 1 tablespoon chopped garlic

For the topping:

• 1/4 cup butter
• 1/2 cup cheddar cheese, grated
• 1/4 cup flour
• 1/4 cup parsley, minced
• 2 cups potatoes. diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 6 pearl onions
• 1 cup peas
• 

Instructions

Preheat the oven to 350F.

In a large bowl, mix beef, tomato juice, onion, egg, garlic, Tabasco sauce and salt.

Press the beef mixture on the bottom and sides of a 9″ pie plate. Bake in a preheated 350F oven for 15 minutes or until almost firm.

Cooked the vegetables in boiling water, start with the hardy vegetables carrots and potatoes. Towards the end, add in the celery and pearl onions. It is not necessary to cook the peas. Drain the vegetables using a coriander. Yvonne suggested to lightly sauteed the vegetables and steam them to get more flavour instead of boiling them which will deplete the nutrients from them.

In another bowl, blend the butter, cheese, flour and parsley.

Remove the shell from the oven and drain off the fat. You may dab dry any leftover liquid in the shell with a paper towel.

Combined the cheese mixtures with the hot mixed vegetables.

Fill the beef shell with the vegetables mixtures. Topped with more grated cheese if desired. Return to the oven and bake until hot in the centre, about 15 minutes.

Jean, thank you for sharing this recipe which has all the major food groups for a balanced meal.