By Kevin Williams
This is a random recipe I found from the old Lanc. County Cookbook I ordered a few months ago. Really, the book is an amazing treasure trove of very authentic Amish recipes that have literally been passed down through the generations. You just don’t find that in many Amish cookbooks today. You can still find reasonably priced used copies of the book, by Sallie Lapp, for sale on Amazon. I got mine for about $3. I don’t think you can find them that low anymore, but there are still some deals. Anyway, back to the recipe: a classic, hearty, farmhouse supper. Enjoy!
Serves: serves 6
- 2 tablespoons chopped onion
- 2 tablespoons shortening
- 2 cups mashed potatoes
- 1 tablespoon minced parsley
- 1 pound ground beef
- 1 /4 cup beef gravy
- salt and pepper
- 2 eggs, separated
- Saute the onion in the shortening until tender and golden brown.
- Mix with the mashed potatoes, ground beef, and gravy.
- Thin the gravy with a little milk if it is a thick gravy.
- Add salt and pepper to taste and any other seasonings or flavorings you prefer.
- Add beaten egg yolks and parsley
- Mix well.
- Fold in stiffly beaten egg whites.
- Spoon the mixture into a greased baking dish and bake at 350 for about 1 hour.
- This pie will be light and fluffy!