Barbecue Pie

Bob's Barbecue Pie

So... last night I made a cottage pie, for supper. It was pretty excellent for something I just threw together.  This resulted in me eating more than usual for supper.  So that was good.  For those who don't savvy, a cottage pie is the beef equivalent of a shepherd's pie, which is made with ground lamb.  I do not eat sheep.  This got me thinking about how I could modify the concept por algunos otros ingredientes.  Mom has difficulty eating meats if they aren't fall-apart tender, so I was looking for ways to accomplish some dishes with the refrigerated or frozen meats in the microwaveable trays you can get at most grocers.  They are always very soft and tender. I used a roast beef in gravy for the cottage pie.

So tonight, since there weren't too many leftovers from that, I got a package of barbecue pulled pork and I made a sort of tamale-barbecue pie with it.  It turned out very tasty.

My cottage pie was a 16 oz package of roast beef and gravy, to which I added some sautéed carrots, mushrooms and onions.  I spread one potato's worth of mashed potatoes over it in a pie plate, drizzled a little melted butter over the top, and baked it at 350 or 400 for about 25 minutes.  Last night, I actually forgot the mushrooms, but it was still good.  Very good.

Tonight, I adapted the same concept to the barbecue pie...



First, make a corn bread batter.  I used this one...

1/4 cup corn meal
3/4 cup flour
1/3 cup sugar
1/2 TB baking powder
1/4 tsp salt
1/6 cup vegetable oil
1/12 cup melted butter
(yes, that's one-twelfth)
1/2 TB honey
1 egg, beaten
5/8 cup buttermilk (you can sub reg whole milk if you choose)

(Note: I weigh my ingredients using a kitchen scale, so the weird measurements are really very easy.)

Sift the dry ingredients together.  Mix the wet ingredients in a separate bowl. Combine the two and mix just long enough to blend the ingredients.  I also add 1 tsp of red pepper flakes and a dash or two of dried chives to the batter.  Set this aside for a few moments.

Other ingredients:
16 oz pulled pork in barbecue sauce
1/3 cup chopped celery
1/3 cup chopped onion
1 303 can no-salt corn, or about 1.5 cups of frozen corn, thawed.
1 batch of the corn bread batter
Opt: 1 can of green chiles, drained

Prepare the 16 oz of pulled pork in barbecue sauce as directed.   At the same time, sauté some celery and chopped onion in a skillet with a little bit of oil, until tender.  Open and drain a can of sweet corn, or its frozen equivalent.  If using frozen, it needs to be cooked first, or at least thawed before going into the pie.

Spoon or dump the hot barbecue pork into a 9 inch pie plate.  Fold the sautéed vegetables into the corn bread batter along with the drained corn, and pour this over the top of the pork. 

Bake at 350 for about 40 minutes, or until the corn bread topping tests done with a tooth pick.  This might also work OK at 400 degrees, and could brown a bit more golden, in less time.

I served this with sides of coleslaw, Hoppin' John, buttered spinach and apple cake with whipped cream for dessert.  I don't know if anyone else liked it, but I sure did.  All of it.

It goes without saying that you could use some fresh green chiles, and they would be even better.  If you happen to have some on hand.

Don't have any fun until I get there!

Bob