If you ask Bruce about the pie, he'll tell you it was great. Of course he covered it with gravy. (at least it wasn't catsup, right?) And he loves beets, which I sprinkled liberally over the top. (And made him a wonderful cold beet salad to go with this culinary delight. - oh yes, he was very happy.)
And then I had to add a lot of my own touches - because I didn't know what else to do. Start with the potato peel pie shell.
What is self-rising flour? (Remember I'm the one who had to ask what beet root is. )
I closed my eyes and asked the Guernsey Islanders what they would have used to prepare this dish...and believe this, I got an answer. "Use whatever you have on hand." Do you know - I don't have my Gold Medal flour bag anymore - is regular white flour self-rising?
This pie shell didn't rise, but it was a pleasing crunchy texture, so I guess it worked out okay.
Now about the mashed potato filling. How do you mash potatoes without adding milk and butter? They were quite dry. The recipe called for sour cream - as a topping with chives and diced beets. Well, there I stood with dry potatoes and a container of sour cream - so in it went!
You wouldn't believe how good that was!
But, I will agree with you on this,
Gum - the famous Guernsey cow would not have been wandering freely on an island where so many are starving. The sour cream ingredient, so essential to my success, would not have been available.
No chickens either - no egg? What would have bound the grated potato peels together to form the crust?
I'm going to hold out for the beets and the onion though. (No turnips,
Babi!) Come on! Without them, we'd have had nothing but a baked potato! (Thanks for the chives and thyme,
Gum!)
Steph -
Pedln, I can't wait to get into the story to learn more about the ingredients that went into this pie - keeping in mind that this is Mary Ann Shaffer's fiction.