Meat and Tater Pie

Well, folks, I’m into week four without a kitchen, thanks to mother’s “hurt” back. (It didn’t stop her from going to polka the other night.) But I had a brilliant idea. Why not borrow a friend’s kitchen? The only problem was finding a friend. It took me a while (and a lot of money) but I finally met a fellow caker who was willing to let me use his oven to make this Meat and Tater Pie.

This recipe comes from Pie Fare from Paris Fair. Now before you grab your beret and paint a moustache on with eyebrow pencil, that’s Paris, Ontario, not Paris, France. Talk about having an inferiority complex! Why would you set yourself up for that kind of fall? Ontario is weird, though. After all, this is the province of Paris, London, Stratford and Swastika.

Anyways, Meat and Tater Pie was delicious. In fact, my new friend (I think his name was Randy Andy) said the crunchy corn flake topping was the best part. It did get a little greasy on the bottom (I could only afford regular ground beef) so you might want to drain it before serving it up. Or sop up the grease with Wonder Bread.

As soon as we were done, Randy Andy told me I had to leave. He had someone else coming over to use his bedroom. Looks like I’m in the wrong business! LOL!

1 pound ground beef

1/3 cup milk

1 tablespoon mustard

½ cup crushed corn flakes

Combine: press mixture on bottom and sides of a 9” pie plate.

2 eggs

2 cups mashed potatoes (see note 1)

¼ cup chopped onion (see note 2)

2 teaspoons parsley flakes

Beat eggs; add remaining ingredients: spread in meat shell. Place plate on baking sheet. Bake 350 F – 35 minutes.

½ cup crushed corn flakes

2 tablespoons melted butter

grated cheddar cheese (enough to cover top of pie)

When pie has cooked 35 minutes, top with the grated cheese, then corn flake/butter mixture. Return to oven to bake 10 minutes until cheese melts.

Note 1: I used instant potatoes. Of course. But they were a little runny.

Note 2: Randy Andy said he would've sauteed the onions first as they were a little crunchy.

Source: Pie Fare from Paris Fair, Paris, Ontario