Parson's Pie

I was making dinner tonight and I went online to get an idea of what others who made this typically used for ratio's and bake time and I found ONE post on the whole of the internet that mentions it and it does not go on to define or explain it so I am here to set the record straight - or at least in the words of Douglas Adams "firmly crooked."

You see the problem with Parsons pie is really it is an idea more than a recipe so what will follow is only an example of what I did and what could be but if you have different ingredients on hand use those instead. That being said there are a few key elements that are needed to pull this off and I will highlight those elements. This is a great way to repackage leftovers into a hearty comfort food.

PARSON'S PIE

fat flour Meat 2 slices of meatloaf crumbled beef from beef and broccoli diced chicken from chicken soup Vegetables Broccoli from beef and broccoli diced leftover peas leftover corn vegetables from chicken soup Gravy broth from chicken soup beef du jour Mashed Potatoes This is basically an English shepherds pie but made from leftovers, shepherds pie is made with lamb. If it is made with beef, it would be known as cottage pie. Firstly, heat a fat in a pan, I used the drippings from ground beef I used to make sloppy joes. Add a little flour and mix well to make a roux. Add the broth and the beef du jour and cook until thickened. Mix the vegetables and meat together and then add to the gravy. Put the filling into a deep dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp. You can make it ahead of time and keep it refrigerated at which point it will need to bake at 350 until top is browned and gravy is bubbling. Delicious topped with melted cheese. Enjoy!

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