(Note #2: I was really excited about having someone else do the cooking because that meant I could take a lot of action shots. Please excuse the slightly excessive amount of photos.)
(Note #3: When we were at the Trader Joe's buying groceries, we almost bought pre-made apple pie and called it a day. But we didn't. That's how much we honored the sanctity of our PieRun Mission.)
Since Sean was running the kitchen for this portion of the day, we used his pie crust recipe - flour, salt, and butter (instead of shortening) - and made enough for two 9" crusts.
Butter for sauteing
2 cups chopped onions
2 cups chopped carrots
8oz. can of corn
1 lb. ground beef
1 cup vegetable stock
A few splashes of red wine
Mashed potatoes as topping
5-6 large potatoes, peeled and chopped
1/2 stick butter
1/2 cup buttermilk
Salt/pepper to taste
Parmesan cheese as topping
9" pie crust
Melt butter in large skillet. Add onions and carrots, saute until soft.
Add ground beef, cook until brown.
Stir in the stock and wine.
Add the corn.
It will be soupy; cover and simmer for about 20 minutes.
While the meat is simmering, roll out half of the pie crust and place in the bottom of your pie plate. Excess crust may be consumed.
When the mixture has reduced to your liking, remove from heat and pour into the pie plate.
Spread the mashed potatoes over the meat mixture.
From a homemade piping bag, add decorative potatoes in the shape of a labyrinth. If you so choose.
Sprinkle with Parmesan cheese
Bake at 375 for about 30 minutes, or until potatoes have browned.
Then thrown yourself a very classy dinner party.