Wednesday, October 10, 2012

Fall Chinese Pie

Fall Chinese Pie:

This fall vegetable recipe is the first meal that I made in cooking class when I was in the 7th grade and I was 14 years old at the time. It was called Chinese Pie and this is how I remembered the recipe. The C stands for corn, The H stands for Hamburg, and the P stands for Potato so put it all together and it is called Chinese Pie for short. Some people called it Shepherd's Pie but that has other vegetables in in like carrots, peas, and green beans and that is good for you too healthwise also. So I have written the recipe and will show the steps in making this yummy and healthful fall meal and it is a favorite in my family too. Hope you enjoy this delicious meal served in the fall and winter months for it warms up your belly and it is good to eat.
Equipment Needed For Recipe:
Fry pan for the beef
Strainer for the beef
Saucepan for potatoes
Spoons and spatulas
Casserole dish


  • 1 1/2 lean ground beef
  • 1 can of 16 ounce can of corn
  • 8 potatoes
  • Salt and Pepper to each his own taste
  • Minced Onion
  • Parmesan Cheese
  • Milk and butter to mash the potatoes


1. Brown the hamburg with the minced onion, with salt and pepper and then drain it. Spread it on the bottom of a casserole dish.

2. Peel potatoes and boil them and then drain and add milk and buttr to mash them.

3.Drain the corn from the can and spread it on top of the hamburg.

4.Spread the mashed potatoes on top of the corn mixture.

5. Put pats of butter, and sprinkle parmesan cheese on the top and add salt and pepper to taste.

6. Preheat oven to 350 degrees and cook chinese pie for 30 minutes until bubbling and brown on the top.

7. Set the table and then enjoy this delicious fall menu dinner....

Printable Version

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