Prairie Pie

A few weeks ago, because we're both wanna-be farmers, Rosa and I went to FarmFair, an event held in conjunction with the rodeo. We saw bit of rodeo activity, tasted local foods, played kids games meant to teach kids about animal treatment and once again saw a fellow blogger in real life.

I recognized Apple Jack Creek by her hand-felted wool boots. I was looking at the ground at the time and it's not common to see green felt boots.

We chatted and admired her ability to spin wool. I would love to be able to do that, but really, I need to learn to knit and crochet better in order to make use of the wool and I don't really have time to spend at it at the moment. I've got it on my "learn to do" list, right alongside with quilting and playing the cello.

I did learn one new thing at FarmFair that needs to be shared because it was awesome.

This is Prairie Pie, like Shepherd's Pie but with more local ingredients. If you are like Apple Jack Creek and can consider lamb to be within your 100 ft diet, you might want to use lamb. Most of us eat a lot more beef though.

I thought I hated parsnips, but I was wrong. Sometimes you have to try things again in another context and be surprised. Next year I'm going to grow some for variety.

I've changed the recipe somewhat to suit what I have in the house, but the spices and chutney were unique to me. I have them in the house but wouldn't have thought to put them all together.

Prairie Pie

1 Tbsp curry
1/3 tsp cayenne pepper
1 tsp tumeric
1 tsp salt
1/2 tsp black pepper
1 Tbsp canola oil
2 medium onions, chopped
1 Tsp minced fresh ginger (I keep mine in the freezer and grate it as needed)
1 green apple finely chopped or shredded
1 lb lean ground beef
1 Tbsp lemon juice
1/3 cup dried cranberries, sundried or roasted tomatoes
2 Tbsp rhubarb chutney (it called for mango, but that's not in my pantry)
2 Tbsp Worcestershire sauce
3 Tbsp ketchup or tomato sauce (I used Julie vanRosendall's recipe)
1/2 cup bread crumbs
1 egg, beaten

Topping
3 large Yukon Gold potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
2 carrots, peeled and cubed
2 parsnips, peeled and cubed
1/4 cup butter
4 green onions, minced (I used dried chives)
1 Tbsp minced fresh ginger
1/4 cup milk
salt and pepper

Chop everything you need so that you can boil your veg topping while making
the ground beef part of the dish.

Combine potatoes, sweet potato, carrot and parnip in a sauce pan.
Cover with water, bring to a boil and simmer until tender, about 20-30
minutes. Drain well and mash together until fairly smooth, or rustic and
chunky. Saute the onions or chives and ginger in butter for 2-3
minutes. Stir into mashed veggies with milk, salt and pepper.

While the vegetables are boiling, combine curry powder, cayenne pepper,
tumeric, salt and pepper. Heat canola oil over medium heat and saute the
spices for 30 seconds. Add onion, ginger and apple and saute until tender
and beginning to brown.

Add ground beef to pan and cook until browned. Drain any excess
oil. Remove from heat and cool slightly. Stir in remaining
ingredients and spread in a shallow baking dish.

Spread the mashed veggies on top of the ground beef. Bake at 350 for
45 minutes or until filling is hot and topping is golden brown. Cool
slightly before serving.

Serve with another scoop of chutney on top or jelly. Don't
forget this part. The sweetness was great with the slightly spicey
meal.