 |
Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 2 |
|
Ingredients:
1 lb ground beef |
3/4 lb ground pork |
3/4 cup chopped onion |
2 celery ribs, chopped |
2 cloves garlic, minced |
6 cups hot mashed potatoes (prepared without milk and butter) |
1/4 cup chicken broth |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
salt and pepper |
2 double crust pie crusts (9-inches) |
milk |
Directions:
1. In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
2. Remove from heat.
3. Stir in potatoes, broth and seasonings.
4. Line two 9-inch pie plates with pastry.
5. Divided meat mixture between crusts.
6. Top with remaining pastry; trim, seal and flute edges.
7. Cut slits in top.
8. Brush with milk.
9. Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
|
|