Meat Filling

2 lbs Ground Beef
2 Eggs, beaten
1/4 cup Evaporated Milk
1/2 cup fine Bread Crumbs
3/4 finely chopped Celery
1/2 finely chopped Green Bell Pepper
3/4 finely chopped Onions
1 tablespoon Garlic
1 tablespoon Worcestershire Sauce
1/2 teaspoon Hot Sauce (e.g. Tabasco, Frank's, etc...)

3 tablespoons Unsalted Butter

2 teaspoons ground Cayenne
1 1/2 teaspoons ground Black Pepper
1 1/4 teaspoons ground White Pepper
1/2 teaspoon Salt
3/4 teaspoon ground Cumin
3/4 teaspoon Thyme

Potato Crust

2 lbs White Potatoes, peeled and quartered
1 stick Unsalted Butter
1 teaspoon White Pepper
1 teaspoon Salt
1/2 cup Evaporated Milk

Veggie Mix

1 cup julienned Yellow Squash
1 1/2 cups julienned Zucchini
1 1/2 cups julienned Carrots
1 cup julienned Onions

2 tablespoons Unsalted Butter or Pan Drippings from Meat Filling

1/4 teaspoon Cayenne
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon White Pepper
1/2 teaspoon Salt

Step 1: Meat Filling Ingredients

2 lbs Ground Beef
2 Eggs, beaten
1/4 cup Evaporated Milk
1/2 cup fine Bread Crumbs
3/4 finely chopped Celery
1/2 finely chopped Green Bell Pepper
3/4 finely chopped Onions
1 tablespoon Garlic
1 tablespoon Worcestershire Sauce
1/2 teaspoon Hot Sauce (e.g. Tabasco, Frank's, etc...)

3 tablespoons Unsalted Butter

2 teaspoons ground Cayenne
1 1/2 teaspoons ground Black Pepper
1 1/4 teaspoons ground White Pepper
1/2 teaspoon Salt
3/4 teaspoon ground Cumin
3/4 teaspoon Thyme

Step 2: Combine the Meat, Eggs, and Bread Crumbs

In a large mixing bowl combine the Meat, Eggs, and Bread Crumbs until thoroughly mixed. Then, set the mix aside.

Step 3: Sauteing Vegetables for Meat Filling

In a large sauce pan melt 3 tablespoons of Butter, then add the meat spice mix. Cook until fragrant.

Then add the Onions, Celery, Green Bell Pepper, Garlic, Worcestershire, and Hot Sauce.

Cook over high heat for 3-5 minutes, stirring frequently.

Remove from heat and let cool.

Step 4: Finish Mixing Meat Filling

Add the sauted vegetables and Evaporated Milk and mix by hand.

In a 9"x13" pan form the meat mixture into a 7"x10" loaf.

Step 5: Bake the Meat Filling

Bake the filling at 450°F for 30 minutes until brown on top.

Step 6: Potato Crust Ingredient

2 lbs White Potatoes, peeled and quartered
1 stick Unsalted Butter
1 teaspoon White Pepper
1 teaspoon Salt
1/2 cup Evaporated Milk

Step 7: Prepare the Potato Topping

In a large pot add the Potatoes and enough water to cover. Boil until fork tender.

Drain and reserve about 1 cup of the cooking water.

Return drained Potatoes to the pot.

Step 8: Mash the Potatoes

Add the Unsalted Butter, Salt, Pepper and Evaporated Milk to the Potatoes. Mash with a potato masher until well combined and fluffy.

Note: You can use an electric mixer if you want your potatoes extra smooth.

Step 9: Veggie Mix

1 cup julienned Yellow Squash
1 1/2 cups julienned Zucchini
1 1/2 cups julienned Carrots
1 cup julienned Onions

2 tablespoons Unsalted Butter or Pan Drippings from Meat Filling

1/4 teaspoon Cayenne
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon White Pepper
1/2 teaspoon Salt

Step 10: Saute the Veggie Mix

In a large skillet combine the Unsalted Butter, Veggie Spice Mix, Carrots, and Onions.Saute on high for about a minute.

Add the Yellow Squash and Zucchini and cook for another 3-4 minutes until vegetables are bright in color.

Remove from heat when done.

Step 11: Assemble and Bake the Pie

Remove meat filling from oven (if you have note done so already) drain off and remove grease.

Layer on veggies.

Coat the top and sides with potatoes.

Bake at 525°F for 8-10 minutes until the potatoes turn brown.

Note: If you would like to get fancy, you can use a piping bag to pipe on potatoes. Or in our case a plastic sandwich bag.