Miner's Pie

Ingredients

• One and a half tablespoon of Olive Oil
• One chopped yellow onion
• One large leek cut in half and into three quarter inch pieces
• One bay leaf
• Five tablespoons of kosher salt
• Two pounds of ground beef
• Three tablespoons of flour
• Three cloves of garlic chopped finely
• Two teaspoons of thyme chopped finely
• Four tablespoons of tomato paste
• Half a cup of Indian pale ale
• One cup of chicken broth
• Three quarters a cup of corn
• Three quarters a cup of peas
• One quarter of parsley chopped finely
• Five tablespoons of black pepper
• Three pounds of russet potatoes peeled and cut into one inch chunks
• Three tablespoons of unsalted butter
• Two thirds a cup whole milk
• One third a cup of parmesan cheese
• Two eggs beaten
• Three quarters a cup of monterey jack

Directions

1.  In a very large skillet warm olive oil. Add onion, leek, bay leaf, and 1/2 tsp salt. stir frequently  until softened.
2. Add ground beef until browned at medium-high heat.
3.  Add garlic, thyme, bay leaf, and tomato paste and cook stirring constantly for about 3 minutes.
4.  Lower heat to medium, and add flour. Cook for 3 minutes stirring constantly.
5. Add the Indian pale ale, broth and 1 tbsp salt.  Bring to a simmer for about 15 minutes, making sure to stir and scrap the pan.
6. Remove bay leaf and add corn, peas, parsley and set aside to cool off.  make sure to mix well and add to a deep dish, broiler safe pan. spread evenly.
7. Preheat oven to 450℉.
8.  Boil potatoes. Once tender, remove and strain.
9. Add milk, butter, and 1 1/2 tbsp of salt and pepper and mix well. Let cool.
10. Add eggs and mix well.
11. Layer potatoes on top of the meat in the pan. Sprinkle a mixture of the monterey jack and parmesan cheese on top. Place in oven for 20 minutes.

12. Remove from oven and let it rest for 15 Minutes. Serve as you please!

    —Kyle Newman, Jon Peterson, Michael Witwer

Source — Dungeons and Dragons Cookbook 
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022