Get it? PAN out?!?
Oh boy. Don't mind me.
Anyway. I had a bit of extra ground beef in my freezer a while back, and I decided to turn to my cookbooks for something I had not made before. This recipe for the West Indian Meat Pie comes from a cookbook called A Taste of the Caribbean, which I acquired a few years ago in St. Thomas. Although I've marked dozens of recipes from it, I've only actually followed through with a couple of them (delicious!). Plus this one.
I made this about a month ago, and now I sit here, trying to recall something - anything to tell you about it. It definitely wasn't bad. I would probably categorize it under 'just a meal'. Nothing bad, nothing special either. Maybe it'll work out better for you. It is a handy recipe, you'd probably have most of the ingredients on hand. It's also not ingredient-sensitive, so if you don't have something, the outcome won't change drastically if you skip or replace a spice for something similar.
If you try this, let me know how it turns out. Maybe I need to give it another chance.
West Indian Meat Pie
By Angela Spenceley, A Taste of the Caribbean Cookbook
- One single deep dish pie shell, slightly under-baked and cooled
- 1 lb extra-lean ground beef
- 1 small green bell pepper
- 1 small red bell pepper
- 1 habanero or other equally fiery pepper, carefully seeded and minced
- 1/4 cup pimento stuffed olives
- 1/2 tsp coriander
- 1/4 tsp nutmeg
- 1/2 tsp thyme
- 1/2 tsp cumin
- 4 tbsp cider vinegar
- 1/2 small can tomato paste
- 1/2 cup water
- 1 cup sharp cheddar cheese, grated
- salt and pepper to taste
- In a large skillet, brown meat, adding all ingredients except water, vinegar, tomato paste, cheese and pie shell.
- Drain and rinse meat mixture in a colander, using hot water. This will wash away most of the fat, leaving the flavor.
- Return meat to skillet adding remaining ingredients except cheese. Simmer about 15 minutes, until thickened.
- Preheat oven to 350 degrees. Fill piecrust with mixture, sprinkling cheddar evenly across the top.
- Protect edges of pie from burning by covering edges only with aluminum foil. Bake until slightly bubbly and light golden brown on top.