English pie a hearty mix of meat, veggies, sauce

I love a good English pie. It incorporates fresh vegetables, ground meat, sauce and loads of flavor.  I've added bison to the traditional recipe instead of beef; it's delicious and good for you. You also can substitute wild game, such as venison or boar, ground up to add some authentic local flavor.

I also like fresh whipped potatoes, but you can easily use leftover whipped potatoes. Make sure they are not really starchy and stuck together; you want a creamy consistency to give a smooth texture to your final dish.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.



English pie

2 tablespoons all-purpose flour

1 ounce butter

2 ounces extra-virgin olive oil

1 large onion, peeled and cut into small dice

1 large carrot, peeled and cut into medium dice

1/2 lb. oyster or cremini mushrooms, sliced

1 lb. ground bison or lean beef

8 ounces roasted crushed tomatoes

8 ounces beef broth

1/4 teaspoon celery salt

4 grinds fresh black pepper

4 grinds sea salt

5 sprigs chopped fresh parsley

3 sprigs chopped fresh thyme (pull leaves)

4 cups fresh mashed potatoes

10 ounces shredded Wisconsin 4-year cheddar


Preheat oven to 350 degrees.

Heat a large skillet over medium high heat; add butter and flour. Combine to make a nice roux and cook for about 3 minutes. Remove from pan. Return pan to heat and add 1 to 2 ounces olive oil. Add onion and carrots, and saute for 3 minutes. Toss in mushrooms and continue sauteing for 3 to 4 minutes or until they are lightly browned. Remove vegetables; add beef and cook until browned and broken up.  

Stir in tomatoes; cook for 10 minutes. Add beef broth, celery salt and pepper, and return vegetables to pan; bring to a simmer. Stir in salt, parsley and thyme, then add in roux and stir constantly until thickened.

Place meat mixture in a ceramic or glass baking dish coated with olive oil.

I use a 9-by-9-inch pan, but you can use a 9-by-13-inch pan to spread out the mixture.

Combine potatoes and 5 ounces of cheddar cheese; spread the potato mixture evenly over the meat, then top with remaining cheese.

Bake at 350 degrees for 20 to 25 minutes or until browned and bubbly.