Directions:
- In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes.
- Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
- Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 849.34 Kcal (3556 kJ) | ||
| Calories from fat | 612.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.11g | 105% | |
|---|---|---|---|
| Cholesterol | 68.57mg | 23% | |
| Sodium | 567.16mg | 24% | |
| Potassium | 936.93mg | 20% | |
| Total Carbs | 34.46g | 11% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 27g | 54% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.3mg | 24% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 191.19 Kcal (800 kJ) | ||
| Calories from fat | 137.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 105% | |
|---|---|---|---|
| Cholesterol | 15.44mg | 23% | |
| Sodium | 127.67mg | 24% | |
| Potassium | 210.91mg | 20% | |
| Total Carbs | 7.76g | 11% | |
| Sugars | 0.72g | 13% | |
| Dietary Fiber | 0.89g | 16% | |
| Protein | 6.08g | 54% | |
| Vitamin C | 3.5mg | 26% | |
| Iron | 1mg | 24% | |
| Calcium | 18.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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