Apple Berry Rhubarb Pie

2 cups fresh rhubarb, sliced*
1 cup fresh strawberries, sliced*

1 cup fresh blueberries*

1 cup baking apples, chopped

                *if frozen, thaw and drain juices

1 cup sugar

3 T cornstarch

1 tsp orange zest

2 refrigerated pie crusts (thawed to box instructions)

Preheat oven to 425

In a bowl, combine berries, apples and rhubarb. Sprinkle with sugar, cornstarch and zest. Stir to combine. Line a 9” glass pie dish with one of the crusts, pressing gently to the bottom and up the sides. Trim edges. Pour filling into the crust. Top with the 2^nd crust - if using the whole crust, poke holes to steam, or top with a lattice crust. Trim edges and pinch to seal the top and bottom crusts. Place in the oven and set the timer for 20 minutes. After 20 minutes, cover the crust edge with a pie crust shield or aluminum foil to prevent burning. Continue baking for another 20 to 25 minutes. Filling should be bubbling and crust a golden brown.  Let cool 20 to 30 minutes before serving. 

'Shroomed Shepherd's Pie

1-1lb ready to heat beef roast

1 med sweet potato, cubed

2 med russet potatoes, peeled and cubed

2 T butter
1 small onion, finely chopped

1 cup fresh or frozen peas

1 cup fresh or frozen corn

1 cup fresh or frozen diced carrot

1-4oz can chunky portabella mushrooms, drained

2 T red wine

1 pkg instant brown gravy

Mushroom broth (beef or vegetable broth may be substituted)

Olive oil

Salt and pepper

Prepare potatoes by steaming or boiling both sweet and russet potatoes until fork tender. Drain, mash with butter, and whip till smooth. Add salt and pepper to taste.

Preheat oven to 350.

Prepare ready-to-eat roast in microwave as instructed. Set aside to cool a bit. Then chop into small pieces, reserving roast juices.

In a small pot heat 1 T olive oil over low-medium heat. Saute onion and carrots, cooking for 10 minutes or till tender. Add peas and corn, heating another  5 minutes.   Add mushrooms, beef, roast juices and wine. Salt and pepper to taste.  Pour into a 9x9 or 10x7 baking dish. Using a piping bag with a large star tip, pipe potatoes evenly over the top of the casserole. Place in the oven to bake for 20 mins.

While baking, in a small sauce pan, prepare brown gravy as directed, using mushroom broth in place of water, and add 1 tsp ground black pepper.

Once the casserole has finished baking, broil on low for 5 mins or until potatoes start to brown.

Pour a small amount of gravy onto a plate and serve the casserole over the top.

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