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. Â 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. Â Enjoy!
Mrs. Stoltzfus's No Crust Beef Pie
Prep time
Cook time
Total time
Serves: serves 6
Ingredients
- 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
Instructions
- 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.
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Susan
Beating the egg whites stiff, then folding back into the mix will/should lighten the mixture up a bit. So it's not so dense.
I did not make this recipe.
Kevin
Good point, and the author did say it made a light, fluffy pie, so that fit in with that
Wendy
If you read the recipe the whites are to be 'stiffly beaten' that's why the eggs are separated and I can guarantee you'll have very different results if you just mix in whole eggs.