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MEAT YUMMY YAM PIE
*This recipe uses wheat Meat Sauce Ground beef 3 patty worth Tomato can 1 Tomato paste 2 tsp Mushrooms 10 Vegetable soup power 1 tsp Bay leaf Sugar 3 tbsp Salt and pepper Olive oil Canola oil Pie sheets 1box (I use Puff Pastry Sheets by Pepperidge Farm) **This pie sheet contains wheat ingredient** Japanese yams about 620g (2 medium-sized yams) *You can freeze the meat sauce in a ziplock bag about a month. *No peanuts, tree nuts, milk, eggs |
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Meat Sauce
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel. Remove the wet seeds.
2. Saute the chopped onions in low-medium heat until soft and opaque in color with olive oil. Sprinkle salt and pepper.
3. Add chopped mushrooms to the onions and saute until soft. Set aside together with all the liquid in the pan.
4. Using the same pan, saute the minced beef in medium-high heat with canola oil until fully cooked.
5. Discard any liquid in the pan. Add sugar and stir well, coating the meat. Sprinkle salt and pepper.
6. Add the cooked onions and mushrooms to the ground beef. Stir and saute.
7. Add peeled tomatoes cut into chunks to the pan. Stir in soup powder.
8. Add bay leaf and cover. Add salt and pepper if desired. Simmer for 20 minutes.
Japanese Yam
1. Place it to the steamer, cutting into moderate size to fit to the steamer with skin. If using microwave, wrap the yam with very wet paper towel and reduce the power level to 60 (100 being the highest) about 12 minutes.
2. While hot, carefully peel off the skin with fingers.
3. Mash the yam using masher or a fork.
Bake
1. Pre-heat the oven to 420F.
2. Place the pie sheet to the oven-safe plate. Roll the pie sheet if necessary.
3. Pour over the meat sauce, then top it with mashed yam.
4. Cover with other pie sheet, rolled if necessary. Tightly seal the pie across the edge of the plate.
5. Bake about 30 minutes.
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel. Remove the wet seeds.
2. Saute the chopped onions in low-medium heat until soft and opaque in color with olive oil. Sprinkle salt and pepper.
3. Add chopped mushrooms to the onions and saute until soft. Set aside together with all the liquid in the pan.
4. Using the same pan, saute the minced beef in medium-high heat with canola oil until fully cooked.
5. Discard any liquid in the pan. Add sugar and stir well, coating the meat. Sprinkle salt and pepper.
6. Add the cooked onions and mushrooms to the ground beef. Stir and saute.
7. Add peeled tomatoes cut into chunks to the pan. Stir in soup powder.
8. Add bay leaf and cover. Add salt and pepper if desired. Simmer for 20 minutes.
Japanese Yam
1. Place it to the steamer, cutting into moderate size to fit to the steamer with skin. If using microwave, wrap the yam with very wet paper towel and reduce the power level to 60 (100 being the highest) about 12 minutes.
2. While hot, carefully peel off the skin with fingers.
3. Mash the yam using masher or a fork.
Bake
1. Pre-heat the oven to 420F.
2. Place the pie sheet to the oven-safe plate. Roll the pie sheet if necessary.
3. Pour over the meat sauce, then top it with mashed yam.
4. Cover with other pie sheet, rolled if necessary. Tightly seal the pie across the edge of the plate.
5. Bake about 30 minutes.
