Recipe: French meat pie in a home made crust!


  • Two pounds beef hamburg
  • Medium onion, chopped fine
  • Small rutabaga, chopped into 1/2 inch cubes and then simmered in water until soft 
  • 2 cups mashed potatoes (peel and slice thin and simmer in water for ten minutes or so until soft and then mash
  • Tablespoon salt
  • Lots of pepper
  • Teaspoon cinnamon
  • Tablespoon-plus of ground coriander (grind fresh with a mortar and pestle)
  • Pie crust (here is our recipe)

Preheat oven to 400F.  Sauté onion and hamburger until cooked through.  Add salt and seasonings.  

Combine meat with cooked rutabaga and mashed potatoes.  

Grease a round pie pan. Roll out bottom crust and fit into pan, pile meat and rutabaga and potato mixture into pie pan.  Top with second rolled out crust. Slash vents int the top crust and brush with milk.  

Bake 40 minutes until crust is lightly browned.  Enjoy. 

We eat with a side of steamed snow peas or broccoli.  

Weekend Breakfasts

Brioche cinnamon roll bread

On the weekend, we can make breakfasts that take a little more effort or time.  We have plenty of eggs, so I have been looking for recipes to use them up.  Here are two recipe ideas for a weekend breakfast or brunch: a brioche dough for cinnamon bread or cinnamon rolls, and a broiler finished omelet.

BRIOCHE CINNAMON BREAD OR CINNAMON ROLLS: The brioche dough recipe to make the cinnamon roll bread (or cinnamon rolls if you prefer) pictured is from the Artisan Bread in Five site and cookbook. The recipe makes a dough that can keep in the fridge for up to two weeks. I halve the recipe and make two loaves rather than four.

The secret to getting the right cinnamon roll texture in the dough (knead the dough a few times, and then let it rest before rolling) and the recipe for the cinnamon & sugar & butter filling is here. This recipe uses eight eggs (four if halved), which we always (knock on wood) have on hand.

BROILER FINISHED OMELET: Another breakfast food to make use of plentiful eggs is the omelet. I learned years ago from Rob Eichorn, an excellent cook and once upon a time Vermont innkeeper extraordinaire with his lovely wife, to finish omelets in the broiler.

Fluffy broiler finished omelet by Bean & Bantam all rights reserved

Broiling makes the omelet rise up like a souffle, and cooks the top part of the completely without any flipping or unnecessary folderol.  I don’t like wet omelets, I like my omelets fully cooked but never overdone.  Rob is no longer with us, no longer making omelets, and he (and his cooking) are greatly missed.  The pictures below are my adaptation of how I learned from him to make an omelet, and all missteps are my own:

Rob would put a little salsa and a little sour cream in the middle of the omelet before flipping a side over, which is absolutely delicious.

CHICKEN UPDATE: And the source of all of these eggs?   The chickens are doing quite well despite the snow and the cold, and most are still laying eggs without supplemental light.  Their usual chicken feed layer pellet diet is supplemented in the morning with hulled sunflowers seeds for a boost of protein and fat (to replace the insects not available at this time of year).

If you have any egg-laden breakfast recipes you’d like to share, feel free to link up your recipes in the comments section.

Shared on the Chicken Chick’s Blog Hop #176