This recipe for No-Crust Beef and Mashed Potato Pie is one I found from an old Lancaster County Cookbook. (affiliate link). The cookbook is a repository of wonderful Amish recipes.
This is one of these classic Sunday farmhouse meals. I think what strikes me about this one is how elegant it looks, how tasty it is, but yet how simple it is. Mashed potatoes provides bulk and substance. And you can "cheat" and just whip up some instant mashed potatoes or buy store bought mashed potatoes. I mean, yes, nothing beats homemade mashed potatoes but I recognize not everyone has the time, talent, and bandwidth to do that step, so just buy some mashed potatoes from the grocery and use it in this recipe. It'll still turn out well.
You can also "cheat" and buy a jar of store-bought gravy. There's no crime in that if you don't have the time or inclination to make your own, this recipe will turn out just fine if you do. But most Amish homemakers would get a small skillet and whip up a pan of homemade beef gravy.
These all-in-one meals, like this No-Crust Beef and Mashed Potato Pie are so popular in Amish kitchens.
Onions add great flavor to this.
The next step really gives the recipe some bulk, that is where you mix the uncooked ground beef and the mashed potatoes or make what can almost be described as a thick paste.
Use fresh eggs if you can, notice how bright and orange the yolks are in these fresh eggs.
With the flecks of parsley added for color, you get an amazing-looking dish even before it goes into the oven.
When it comes out of the oven it's this beautiful, golden, rich, delicious loaf meal
Slice and serve!
🍲 Ingredients
- 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
📋 Instructions
- 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!
👨🍳 More Beef Recipes
Beef Sew and Dumplings - Wow!
Ada Yoder's Easy Beef and Noodle Casserole - So Good
Mattie Yoder's Brown Sugar Beef Roast - Flavorful!
No-Crust Beef and Mashed Potato Pie
Ingredients
- 2 tablespoons chopped onion
- 2 tablespoons shortening
- 2 cups cups mashed potatoes
- 1 tablespoon minced parsley
- 1 pound ground beef
- 1 /4 cup beef gravy
- salt and pepper to taste
- 2 eggs, separated
Instructions
- 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!
I would agree that is seems best to brown the meat first and stirring raw meat into mashed potatoes does not sound appealing and i almost think it might color the potatoes if raw (bloody).
Thanks, Nana, if you concur, I feel much better!
Just a thought---this recipe seems almost like a souffle, and as such, I think where it says to add the beaten eggs and parsley, that should be just the yolks. You add stiffly beaten whites later. That is why she says it will be light and fluffy. Since it bakes for 1 hour, the beef would probably be okay unbrowned but it wouldn't hurt to brown it. I'd add more onion too!
Dorothy, I think you are absolutely right about this and I'm going to change the instructions to reflect that!
I second the notion of browning ground beef. As a not-so-newlywed, I made a breakfast pizza for a ladies' brunch at church. The directions didn't say to brown the ground sausage, but it was evident when I pulled it out of the oven that I should have done so. Much of the sausage did cook through, but some of it remained raw. It was horrible.
Ugh, doesn't sound good, but live and learn!
I think I will try this, brown the meat and add the eggs whole, and put the mashed potatoes on top like a shepherd's pie,
that sounds good, Lorie, let me know how it turns out!
#5 is "beaten eggs" and #7 is stiffly beaten "egg whites", so there is a hitch there. Either more than two eggs total, or #5 is supposed to be just the yolks that are beaten first.
Always good to hear from you, Nancy, I concur with what you are saying!
Directions for this one is pretty lame. Read thru and tell me what u find.
Dan, I did just print the instructions "as is", I am sure the Amish woman who wrote out the recipe knew in her head what she meant, but just didn't articulate it well, I am making some changes to the instructions now re the eggs!