Ahh....Comfort Food

Fall is such a delightful time of year.  The intense heat of the summer has subsided, the air is crisp and filled with wondrous smells, and we are witness to some pretty spectacular fall colours as Mother Nature paints the landscape for our viewing pleasure.  Another favourite fall happening is the recurrence of comfort foods...those rich and flavourful dishes that just seem too heavy for the heat of summer.

Deep Dish Meat Pie

Both my husband and son are carnivores at heart, and so to please the ones I love, I now serve up far more meaty meals than I did in my single life.  As far as they are concerned, vegetables are something they do to make me happy, and the more cheese sauce, the better!  I have had to find new and creative ways to sneak veggies into dishes, in an effort to feed more balanced meals and to appease their intestinal gods.

With this in mind, I agreed to my son's request for a meat pie, a true comfort food in just about any culture.  Meat pies actually have a long and cherished history. The ancient Egyptians made a sort of free form meat pie called a "gallette" and cook books from the sixteenth century tell how to make pastry for the original one-pot meal, using seasonal meats and veggies.  Meat tarts (the meat pie's smaller but equally delicious cousin) made for a handy traveling meal for the likes of Robin Hood and his merry men, while the Romans used them as gifts to the gods.

 

To make my own gift to the gods, this Deep Dish Meat Pie starts off with one pound of lean local ground beef, but you could use any combination on ground meats, including pork, veal, turkey, or chicken, adjusting the seasonings to match your meat - pork and veal love sage, while turkey and chicken love thyme.  Of course, no self respecting meat pie is without onions (or shallots), garlic, and a little Marsala wine (or port, or brandy, or sherry, or any good, bold red wine).  

My secret for incorporating veggies into this heavenly meat pie is to bring out my trusty kitchen grater.  Grated carrots and potatoes not only magically "hide" in and amongst the meat mixture nicely, but also cook up faster than the cubed variety.  Season up everything nicely with oregano, tomato paste or sauce, some salt, a little brown sugar, and a touch of HP sauce (affectionately known as "brown sauce" in my house!).  Add just enough water (or stock) and flour mixture to make a little gravy, and you are all set.  Finish off with a scrumptiously sinful all butter pastry and you will have them begging for seconds.