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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date. Ingredients:
1/2 pound lean ground beef |
1/2 pound ground pork |
1 small onion, finely chopped |
1 clove garlic, minced |
3/4 cup water |
1 stalk celery, finely chopped |
1 carrot, finely chopped |
3 cubes chicken bouillon |
1 bay leaf |
1 baking potato, finely chopped |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 (9 inch) unbaked deep dish pie crust |
1 egg yolk |
1 tablespoon water |
Directions:
1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
4. Bake in preheated oven for 45 minutes, or until golden brown.
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