Ingredients
1 none
Directions
Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to
yield 3 cups mashed
Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as
tomato)
Filling:
1 onion, coarsely chopped
3 carrots, sliced thinly
1 green pepper, diced 1/2 lb. broccoli, cut into stems and
flowers 1/4 lb. green beans, cut into 1-inch pieces 1 bunch spinach,
torn into bite size pieces
Steam vegetables (except spinach) about 15 minutes, until
crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy.
Spoon this filling into a 9"x12" backing dish. Spread mashed potatoes
over the top. Sprinkle with a small amount of paprika. Make 30
minutes at 350 degrees.
HINTS: any veggies can be used, and frozen works also. Use about 8
cups chopped veggies total.
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue
#206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 6 servings
Peasant's Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Vegetable
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, certainly as far back as the Egyptians, and maybe even further. Interesting though that is, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. As we move on, we find a couple of interesting recipe books from the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is served today, but instead descriptions of the types of food prepared by the cooks of the rich. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and tastes led to an increase in manuscripts on cooking, the majority of which are now in private collections. The revolution that is television gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Peasant's Pie recipe.
