This week’s French Fridays with Dorie recipe is this wonderfully comforting meat pie topped with fluffy, cheesy mashed potatoes. It’s easy to make and hits the spot on a cool autumn evening.
I opted for the Bonne Idee version and sauteed a finely diced carrot, 1/2 white onion and 2 ribs of celery with the garlic. I added fresh parsley and lemon thyme from my garden. The blend of flavors with the sausage and broth (of course, I used Penzeys Beef Soup Base) was rich and flavorful.
We grew these colorful beans from seed! I steamed them, sprinkled them with salt, and added a dollop of butter. They were the perfect complement to this hearty dish.
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