Snow-Capped Pie

My mother called her Rhoda Dell. She was a robust woman with a happy face and snow white hair. Her big smile stretched wide and crinkled her face all the way up to her eyes, which glinted through practically squeezed-shut eyelids. Her laugh, more like a cackle, could be heard resounding through the church auditorium. She was there every Sunday, one of the first to arrive and last to leave, arms full of babies in the between.

This recipe is based on Rhoda Dell's, but doctored a bit by my mom. A key to this recipe that makes it so very tasty is the addition of Worcestershire sauce, celery salt and using the carrot "broth" in the pie. These ingredients add depth to the flavor profile, making this meal go from simple meat and potatoes to a tasty dinner.

Snow-Capped Pie

Serves 4 - 6

Total Time: About 1 1/2 hours

5 - 6 medium russet potatoes
2 cups carrots, cut into thin pennies

2 T. butter

1 medium onion, minced finely
1 lb. ground hamburger
1/2 tsp. celery salt
1/2 tsp. pepper
1 T. worcestshire sauce

4 T. butter
1/4 cup milk
Salt, pepper & parsley to taste

1 T. butter

Peel and halve the potatoes lengthwise and bring them to a boil in salted water. 

Boil until cooked, until fork enters center of potato easily, about 15 - 20 minutes.

Slice the carrots into pennies. This works best with a mandolin slicer set to the thin setting. 

Boil in salted water until just cooked, about 5 minutes. 

When carrots are cooked, drain off most of the water, but reserve 1/2 cup. 

While potatoes and carrots are cooking, you can start the hamburger. 

Sauté the onion in the butter until softened, about 3 - 4 minutes.

Add the hamburger and sauté until no longer pink.

Stir in Worcestershire sauce, celery salt and pepper. 

When carrots are cooked, stir them into the beef along with the 1/2 cup reserved carrot water.

Spread beef and carrot mixture in the bottom of a 2-quart casserole dish. Set aside. 

Once potatoes are cooked, mash them. Stir in butter, milk and parsley. Season with salt and pepper. Don't stir potatoes too much or they will become gluey. 

Spread potatoes on top of beef mixture.

Dot with a tablespoon of butter and bake for 30 - 45 minutes at 350 degrees, until potatoes are beginning to brown.

Serve hot. 

Recipe from my mom and Rhoda Dell.