Sweet Creole Parishioner's Pie (Friendly Foods)

This scrumptious morsel was submitted by the Angel of Awesomeness, Vatican Lokey!!

Sweet Creole Parishioner's Pie
Submitted by Vatican Lokey


2 large or 3 medium Louisiana Yams or sweet potatoes, or any sweet red or yellow tuber will do, to make enough for 6.

8 cups chicken stock or water with chicken bouillion.

2 lbs. extra lean ground beef, buffalo, or bison.

1 lg. yellow onion, finely minced.
2 stalks celery, also finely minced
1/2 cup kale, well-rinsed and finely minced
3/4th cup of carrots, finely sliced
1 lg. bell pepper...also minced.

1 stick or 8 tbls. high quality salted butter
Extra Virgin Olive Oil
13 X 9 glass baking pan
Oil sprayer

1Tbs. each garlic & onion powders
1/4th tsp. pure stevia extract
1 tsp. each ginger & nutmeg
salt to taste

1 cup shredded low fat cheddar cheese & 1/2 c. low fat ground parmesan, asiago, or romano cheese.
1/2 cup dry brown roux flour
1 1/2 cup of warm chicken broth or bouillion (from potato boil)

Optional:
3 Tbs. nutritional yeast flakes
3 Tbs. liquid amino acids (if using this, omit the salt in the potatoes)

Finely mince your vegetables, and set aside in separate containers.
Peel & boil potatoes in chicken broth for 20 minutes or until tender. While that's happening, put 4 tbs. of butter into a skilled over a medium-high heat and begin browning the butter, about 5 minutes. Stir continuously with spatula until golden brown, then add onions. Toss to thoroughly coat with browned butter and bring back to a solid bubble, about 5 minutes. Add 1tsp sea salt & 1 tbs. cane syrup or half parts corn syrup and unsulphured molasses. Stir in well By the spoonful, add tablespoons of the hot potato broth boil to the onions, stirring well after each spoon. When the liquid evaporates, drop another spoonful of broth in until the onions are completely carmelized. Set aside.

Spray your baking dish with a thin layer of oil and set aside.
Also, preheat oven to 400 degrees F.

Place 2 tbs. of olive oil in pan along with minced celery, kale, and carrots. Saute thoroughly until pan takes on yellow-green caste, then toss in minced bell peppers. Cook together for another two minutes before removing the vegetables from the fire.

Toss in another tablespoon of olive oil into the pan and add your ground meat. Brown the meat until just barely pink inside and then remove from heat. Add in all vegetables, season to taste with creole seasonings. Set aside.

Remove the potatoes from the broth boil, reserving a cup & a half of the broth for later. In the mixing bowl, add powdered onion, garlic, ginger, nutmeg, stevia, & salt and 1 tbs. butter. You may also add the optional ingredients at this time. With a food processor or a hand-held mixer beat until smooth and stiff. You may add more of the broth or evap milk to gain the desired texture. Set aside.

In a separate saucepan, brown the remaining butter and then add the dry roux. If there is not enough fat for the roux, add a little olive oil. Get the roux to the desired consistency and then add the remaining chicken broth to the sauce. Stir constantly until it is creamy and thick. Remove from the heat.

Arrange the meat-vegetable mixture on the bottom of the baking pan. Cover the bottom. Add the gravy to the pan by the spoonful, being careful not to innundate the meat-veg mix, but compliment it. From there, spread the mashed sweet pototo mixture over all, finalizing with a good coating of the low-fat cheese mixture. Place the dish uncovered into the oven at 400 degrees for 20 minutes. If the cheese has not browned in that time, add an additional five minutes. Remove from the oven and allow to cool for10 minutes before serving.

Serves 6
Now...

Go, eat!!


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