4 Kids 'n Us Recipes

Yield: 4 Servings

Ingredients:

1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory
1 cup brown gravy
2 cups mashed potatoes
Additional butter

Method:

1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until
lightly browned, stirring.
2. Add
beef, salt, pepper and savory and continue cooking 5 minutes longer.
Stir in gravy and heat until bubbling.

3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture
with mashed potatoes. Dot with pieces of butter.

4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly
browned.

Ingredients

2 tablespoons
Butter
1/3 cup Onion, diced
1/2 cup Celery, cut on bias
1 cup Leeks, whites only, cleaned and diced
1 pound Chicken breast, boneless, cubed
2 tablespoons Flour
1 1/2 cups Chicken stock or broth
1/4 cup Parsley, chopped
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Thyme
Pie crust, enough for a two crust pie
1 Egg, beaten

METHOD

Melt butter in a large skillet.Add onion, celery and leeks. Saute
until tender (10-15 minutes on medium heat).

Add cubed chicken meat and continue cooking until chicken is tender.

Sprinkle with flour and stir well. Add stock, parsley, salt, pepper
and thyme.

Bring to a boil and cook for 3-5 minutes. Remove from heat and let
cool slightly.

Preheat oven to 400º F.

Line a 2 quart casserole dish at least 2" deep with pie crust.
Spoon in filling. Top with more crust. Cut hole in top. Brush with
egg.

Bake 25-30 minutes until crust is golden brown and filling is hot.

Allow pie to rest 10 minutes before serving.