"german" Pot Pie Recipe

The history of "German" Pot Pie can be traced back to the German immigrants who settled in Pennsylvania during the 18th and 19th centuries. These immigrants brought with them their traditional recipes and cooking techniques, which eventually became integrated into the local American cuisine. "German" Pot Pie is a hearty and comforting dish that combines the flavors of meat, potatoes, and a simple dough crust. It is a popular dish in Pennsylvania Dutch cooking and continues to be enjoyed by families to this day.

Fun fact: Despite its name, "German" Pot Pie is not actually a pie in the traditional sense. Instead of a typical pastry crust, it features a simple dough that is layered with meat and potatoes to create a rich and flavorful casserole-like dish.

Now let's dive into the recipe for "German" Pot Pie:

- 2 pounds beef, cut into small pieces
- 4 pork chops, cut into small pieces
- 1 small onion, chopped
- Salt to taste
- Pepper to taste
- 4 white potatoes, peeled, sliced, and dried
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon shortening
- 1 egg
- Milk, enough to make the dough stiff enough to handle (about 1 cup)
- Flour for rolling the dough

1. Preheat the oven to 350°F (175°C).

2. In a large cook-pot, combine the beef, pork chops, chopped onion, salt, and pepper. Cook over medium heat for about 3-4 hours until the meat is tender and well-seasoned.

3. About 1 hour before serving, prepare the dough for the pot pie. In a mixing bowl, sift together the flour, baking powder, and a pinch of salt.

4. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

5. In a separate small bowl, beat the egg with enough milk to make the dough stiff enough to handle. Gradually add the milk mixture to the flour mixture, stirring until a dough forms. It should be soft but not sticky.

6. Cut off a small piece of dough, about the size of a small teacup. Roll it out thinly on a floured surface, making sure to coat both sides of the dough with flour.

7. Repeat the process with the remaining dough, dividing it into four portions or squares.

8. By this time, the meat should be well-cooked and covered with enough water. Begin assembling the pot pie layers by placing a layer of potatoes on top of the meat.

9. Add a layer of seasoned potatoes, then a layer of the rolled-out dough. Repeat this process, making sure to alternate the layers of potatoes and dough. It's important not to let the pieces of dough lap over each other.

10. For the last layer, roll out the dough into one large piece, about the size of a pie plate. Cover the top layer of potatoes with the rolled-out dough.

11. Cover the cook-pot tightly and cook for three-quarters of an hour from the time it starts to boil.

12. Once cooked, turn out the pot pie carefully onto a platter and serve it immediately.

"German" Pot Pie is a filling and delicious dish that is perfect for family gatherings or a satisfying Sunday dinner. The combination of tender meat, seasoned potatoes, and the dough crust creates a mouthwatering and comforting meal. Serve it with a side of pickled vegetables or a fresh salad to complete the experience.

Similar dishes to "German" Pot Pie include:

- Chicken Pot Pie: Instead of using beef and pork, this version uses chicken as the main protein. The preparation and assembly process is similar, but the flavors and seasoning can be adjusted to suit personal preferences.

- Cottage Pie: Originating from the United Kingdom, cottage pie is a savory dish made with minced meat, vegetables, and mashed potatoes. It is typically baked in a casserole dish and often topped with cheese for added richness.

- Shepherd's Pie: Another British classic, shepherd's pie is similar to cottage pie but traditionally uses minced lamb as the main protein. It is also topped with mashed potatoes and has a flavorful gravy-like filling.

Whether you choose to make "German" Pot Pie or explore its variations, these dishes are sure to bring comfort and warmth to your table.



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