By Kevin Williams
This is the last of our February "bonus" recipes, a delicious-looking and fascinating concoction from Lancaster County, Pennsylvania's Amish community. It is a "crust free" beef pie that sounds very filling and hearty. Not sure what the reasoning is behind separating the eggs in this fashion because it sounds like they all just sort of get jumbled together anyway, yolks and whites, so if you want to skip a step that's the one I'd skip. Enjoy!
- 2 tablespoons chopped onion
- 2 tablespoons shortening
- 2 cups mashed potatoes
- 1 tablespoon minced parsley
- 1 pound ground beef
- 3 /4 cup of gravy
- salt and pepper to taste
- 2 eggs, separated
- In a large skillet, saute the onion in the shortening until tender and golden brown.
- Mix with the mashed potatoes, ground beef and gravy.
- And salt and pepper.
- Add beaten egg yolks and parsley.
- Mix well and fold in stiffly beaten egg whites.
- Spoon the mixture into a greased baking dish and bake at 350 for about 1 hour.