{sirloin, carrots, fava beans, and tomatos fill this delicious ricotta pie}

Yesterday as I was reading my bloglines, one of my favorites bloggers JenJen of Milk and Cookies, posted this little number for Mince and Ricotta Pies. Wasting no time, I immediately broke right through the screen door (leaving one of those silly cartoon outlines of myself) and frantically sped off to the store for supplies. Either this was really quick and easy to make or I had a cooking black out because I was done in under an hour and it was beyond delicious.

Alot of smack got talked about these meat pies.

First there was the quiche accusation:
After devouring his ration in our dimly office-cave, Chris says to me “What was that some kind of quiche or something?”

You should have seen the look on poor Meatpie’s face.

Then came the discrimination:
Sated contentment aside, he glared in meatpie’s direction and carelessly observed “Not really the prettiest thing though is it?”

Meatpie covered himself in waxpaper and tried to be small. So very small.

Finally, there was confusion:
Confusion that shook civilization to it’s fragile core.

I said “Do not tamper with the middle meat pie, I want to take pictures of it.”
(Literal meaning – Do not eat the middle sized meat pie for dinner tonight. Please have either the large or the small.)

Chris points a fork directly at the middle pie and hungrily approaches it like a wild man. Meatpie and I both scream!

Then we argued about the relative meanings of the ‘word’ middle and it’s context when describing position versus size. Which is why, he claims, he didn’t aim his Fork of Destuction at the pies I wanted him to eat. Was I unclear? Why could he not read my mind?


{kind of looks like martin scorses doesn’t he? must be the eyebrows.}

For the rest of the night Chris made fun of me by pretending he was me and I was him and interrogated me with various iterations of the following statement.

British accent, “Is it not true, that you sir, brought your fork within an inch of the meatpie in question on March the 3rd, 2007?”

“Did you not, in fact, point your implement at this innocent meatpie you see there in the courtroom?”

This morning, I spent the whole photoshoot convincing Sir Meatpie he was infact beautiful. After last night’s berating his self esteam was at an all-time low and he just didn’t feel pretty. All his old demons brought right back to the surface: gawky, enormous feet, giant forehead. Does my ass look fat in these jeans?


Beef and Ricotta Pie (I Love Milk and Cookies)

2 tb olive oil
1 broun onion, chopped
1 clove garlic, minced
1 carrot, diced
1 cup fresh fava beans
1 can chopped tomatos
2 tb worcestershire
sea salt and cracked pepper
1 boullion cube, beef or vegetable
1 egg
1 tb oregano leaves, chopped
2 c fresh ricotta
1/4 c mozzarella, grated

Set oven to 400˚F. Sautee onion and garlic in olive oil for 2 minutes. Add carrot and fava beans and cook for 3 minutes more. Add the beef, crumble in the boulloin, and cook until browned. Add tomatoes, worcestershire, salt and pepper and simmer 15 minutes until the mixture has thickened. Separate into individual baking dishes.

Mix together ricotta, egg, oregano, and mozzarella. Spoon over the meat and bake for 15-20 minutes until the top is browned and bubbly. Serve to the drooling masses.


After dinner I was watching Marie Antoinette, and loving every minute of it when Chris walks in and says “Didn’t she shag a horse?” Quite the wordsmith that one.

{tags beef and ricotta pie recipe}