High Flavor, Low Labor by J. M. Hirsch

Author:J. M. Hirsch [Hirsch, J. M.]
Format: epub, pdf
ISBN: 978-0-345-53006-6
Publisher: Random House Publishing Group
Published: 2011-05-23T16:00:00+00:00

HOW LONG? 5 MINUTES

HOW MUCH? 6 SERVINGS

Chinese Pie (What the Rest of the World Calls Shepherd’s Pie)

There are all sorts of theories about why New Englanders call this dish Chinese Pie. My favorites include that Chinese railway workers enjoyed it while building the train lines in the region. There’s also the (only slightly more plausible) suggestion that French Canadians popularized the Irish staple after moving to China, Maine.

Whatever the origins, this is my take on the Chinese pie my French Canadian great-grandmother used to make for me. I’m not a fan of gravy powder, but she swore by it. And after you try this, you’ll understand why.

Don’t be intimidated by the length of the recipe. This deconstructed version of the traditional baked shepherd’s pie saves time by preparing the components—mashed potatoes, corn, and ground beef—separately on the stove, then assembling them on the plate. Ground turkey also works in this recipe.

FOR THE MASHED POTATOES:

4 medium Yukon Gold potatoes, peeled and cut into small chunks

½ teaspoon dried thyme

½ cup milk

4 tablespoons (½ stick) butter

Salt and ground black pepper, to taste

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