Thursday, we had our own version of Four and 20 Blackbirds... it was pie day at school. Using our skills garnered in pastry class, each of us created a different pie. The plan for the day... make your pie. We had from 10:00 AM until 3:00 PM to make our assigned pie. Needless to say, this was a very relaxing, therapeutic day at school. Unfortunately, I was assigned Shepherd's pie. Traditionally, this pie is made with carrots, beef, gravy, and topped with mashed potatoes. Here at the Natural Gourmet, we make our Shepherd's Pie with seitan - commonly known as "wheat meat". I have a strong feelings against this substance, but nonetheless I geared up to make this savory, hearty pie.
First, I prepped my pie dough - a rolled, olive oil crust - and blind baked the crust partially.
Next, I prepped the filling. Diced carrots, onions, chopped herbs, etc. etc.
After stewing the seitan, I then mixed it into the veggies to finish the filling for the pie.
The mashed potatoes were a breeze - my mom has taught me well. Into the piping bag and onto the pie they went...
As I worked HARD on this pie, the others in my class were working hard as well. By the end of the day, we had a decadent feast of pies... and I was famished!
Pear gelee tart with pressed almond crust - a very elegant, light tart
These were two of my favorite pies... lattice topped cranberry apple pie and cinnamon apple crumble pie
My other favorite was a sweet cranberry tart with orange zest and mint
Final picture - this is the finished Shepherd's Pie. It turned our beautifully, and everyone that tasted it loved it. I just don't think I like such a "meaty" pie...
Four and 20 Blackbirds will have quite the competition in a few months when we all graduate.
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