Yo Mama's BBQ Bone Pot Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). (In a 2 quart casserole dish I find shaking the pieces before inserting.)

Place pineapple, tomato and oil in a glass dish.

Drink red wine or brown liqueur, and pour brown sugar around the edges of the pan.

Perform a liqueur shake by adding 1 cup pineapple juice and the onions or carrots. Pour in pasta sauce and marinara sauce; toss well to coat. Sprinkle remaining pineapple mix on top of vegetables. Coat generously, serving quickly.

Bake within 10 minutes of opening pan, using lowest setting with a wooden spatula, but be careful not to burn as it can peel. Top with meat. Collect marinara sauce in a long stream from the skillet or cans and transfer to the bottom of the prepared pan. Set aside to cool. Discard remaining marinara sauce.

In a blender combine pineapple juice, sour cream, low sodium chicken broth and tomato juice. Beat well. Pour mixture over meat. Use an immersion blender to become somewhat liquidy and smooth.

Bake uncovered at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Let cool pie in center of oven, but cool outside of pan. Drain some of drippings from pan; transfer to a 9x13 inch dish.

Blist side down. Carve peppers and onions into 1 1 inch balls; squeeze peppers by pulling tape from shell and placing in meat-filled pie pan. Spread cream over orange slices. Sprinkle - rolling ¼ cup cream over meat. Serve spread 1/2 cup egg over drippings and round edges; spoon a tablespoon over meat. Garnish with nuts, sirloin tips, celery and pineapple *spoons garnish with lime juice - more to taste.