Le Grec Potpie
- servings: 6
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
2
green onions, chopped
2
cloves of garlic, chopped
1
celery stalk, chopped
1 table spoon
vegetable oil
2 1/2 lb
ground beef
1
large potato, grated
1/3 cup
Le Grec Original dressing
Salt and pepper to taste
1 cup
chicken broth
2
pie crusts
PREPARATION
- Preheat oven to 450 °F. In a saucepan, brown the onions and the celery in oil. Add the ground meat and sauté, without cooking completely, for about 5 minutes.
- Add the garlic and the dressing and simmer for about 5 minutes.
- Add the chicken broth and simmer for about 1 hour. All the liquid must be absorbed by the meat.
- Add the raw potatoes and mix well.
- Line a 9-inch pie dish. Spread the meat mixture, and cover with another pie crust.
- Bake for 16 minutes.
- Reduce the oven to 350 °F and continue baking for 40–50 minutes, or until golden brown.
NOTES
| Imperial | Metric | |
|---|---|---|
| 2 | green onions, chopped | |
| 2 | cloves of garlic, chopped | |
| 1 | celery stalk, chopped | |
| 1 table spoon | vegetable oil | |
| 2 1/2 lb | ground beef | |
| 1 | large potato, grated | |
| 1/3 cup | Le Grec Original dressing | |
| Salt and pepper to taste | ||
| 1 cup | chicken broth | |
| 2 | pie crusts |
PREPARATION
- Preheat oven to 450 °F. In a saucepan, brown the onions and the celery in oil. Add the ground meat and sauté, without cooking completely, for about 5 minutes.
- Add the garlic and the dressing and simmer for about 5 minutes.
- Add the chicken broth and simmer for about 1 hour. All the liquid must be absorbed by the meat.
- Add the raw potatoes and mix well.
- Line a 9-inch pie dish. Spread the meat mixture, and cover with another pie crust.
- Bake for 16 minutes.
- Reduce the oven to 350 °F and continue baking for 40–50 minutes, or until golden brown.
NOTES
A very popular recipe during the holiday season!
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
1:45 hrs
6
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 2 | green onions, chopped | |
| 2 | cloves of garlic, chopped | |
| 1 | celery stalk, chopped | |
| 1 table spoon | vegetable oil | |
| 2 1/2 lb | ground beef | |
| 1 | large potato, grated | |
| 1/3 cup | Le Grec Original dressing | |
| Salt and pepper to taste | ||
| 1 cup | chicken broth | |
| 2 | pie crusts |
PREPARATION
- Preheat oven to 450 °F. In a saucepan, brown the onions and the celery in oil. Add the ground meat and sauté, without cooking completely, for about 5 minutes.
- Add the garlic and the dressing and simmer for about 5 minutes.
- Add the chicken broth and simmer for about 1 hour. All the liquid must be absorbed by the meat.
- Add the raw potatoes and mix well.
- Line a 9-inch pie dish. Spread the meat mixture, and cover with another pie crust.
- Bake for 16 minutes.
- Reduce the oven to 350 °F and continue baking for 40–50 minutes, or until golden brown.
NOTES
A very popular recipe during the holiday season!
LEGEND :
preparation | servings
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