Frank's Chuckwagon pie

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by Frank Davis

wwltv.com

Posted on June 13, 2011 at 2:10 PM

For the potatoes:
• 2 pounds russet potatoes      
• 1 pint half-and-half       
• 1 cup evaporated milk      
• 1/4 to1/2 stick butter, to taste        
• 3/4 teaspoon kosher salt     
• 1/4 teaspoon freshly ground black pepper   
• Frank Davis Sprinkling Spice, to taste     
• 1 egg yolk        
• Paprika        


For the pie filling:
• 2 tablespoons extra virgin olive oil     
• 1/3 stick butter       
• 2 cups chopped mirepoix     
• 3 carrots, peeled and diced small     
• 2 cloves garlic, minced       
• 1 1/2 pounds lean ground beef     
• 1 pound green onion sausage, skinned    
• 2 cans Rotel tomatoes with chilies, with liquid   
• 1 teaspoon kosher salt       
• 1-1/2 teaspoons beef seasoning     
• 1/2 teaspoon freshly ground black pepper    
• 3 tablespoons all-purpose flour      
• 2 teaspoons tomato paste      
• 1 cup chicken stock      
• 1 teaspoon Worcestershire sauce    
• 2 teaspoons Frank Davis Sicilian Seasoning   
• 1 teaspoon freshly chopped thyme leaves    
• 1/2 cup fresh or frozen corn kernels    
• 1/2 cup fresh or frozen English peas     
• 2 cups Cheddar cheese, shredded    

Peel the potatoes and cut them into small to medium dice.

Place in an 8-quart stockpot and cover them with cold water.

Set over high heat, cover, and bring to a boil.

Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Frank Davis Sprinkling Spice, to taste
 
Place the half-and-half, evaporated milk, and butter into a microwave-safe container and heat in the microwave until warmed throughout (about 35 seconds).

Drain the potatoes in a colander and then return to the stockpot. Mash the potatoes and then add the “half and half-evaporated milk-butter mixture,” plus the salt and pepper and Sprinkling Spice, and continue to mash until smooth.

Then rapidly stir in the yolk until well combined. Set the ‘taters aside for a while.

Next, preheat the oven to 400 degrees.

To prepare the filling, take a heavy, high-sided, 12-inch skillet, set it on the stove over medium-high heat, and pour the olive oil into it.  Then drop in the one-third stick of butter and combine the two ingredients until well blended.

Once the oil and butter begins to sizzle, add the mirepoix, the carrots, and the garlic and sauté them just until they begin to clear and soften (which should take approximately 4 to 5 minutes). 

Next, add in the ground beef and the green onion sausage, along with the Rotel tomatoes, the salt, the beef seasoning, and the pepper and sauté until the meats are beautifully browned and cooked through (approximately 5 minutes or so, stirring continuously).
It’s at this point that you sprinkle the meats with the flour, toss fully, and continue to cook for another 2 or 3 minutes to thicken up the liquid in the skillet.  

Now whisk in the tomato paste, chicken stock, Worcestershire, Sicilian seasoning, and thyme and stir briskly to combine everything.
Then bring everything to a full boil, but immediately reduce the heat to low, cover the skillet, and simmer the mixture slowly 10 to 12 minutes or until the sauce is thickened slightly. 

Finally, add to the meat the corn and peas and spread the mixture evenly into several 9-inch round cake or pie pans, top each one with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth the ‘taters out evenly with a rubber spatula.

Then sprinkle the shredded cheddar cheese evenly over the potatoes.  

All that’s left is to place the pans on a parchment-lined half-sheet pan on the middle rack of the oven and bake them for 25 minutes or just until the cheese melts and the potatoes crust over and brown. For best results, set the “pies” on a cooling rack for at least 15 minutes before serving ‘em!  

Oh, by the way, these pies are not sliced—they’re scooped out by spoonfuls.  And they’re mighty tasty buckaroos!
 

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