 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This recipe was given to me by a French lady that I worked with some time ago, I have been making this recipe ever since, it is one of my husband's favourite meals, I alway's serve it with veggies and a side order of salad.....a wondeful meal!(note: this recipe makes two pies, if desired, this pie freezes great, so pop one in the freezer for another meal) Ingredients:
1 lb ground beef |
3/4 lb ground pork |
3/4 cup chopped onion |
2 celery ribs, chopped |
1 tablespoon chopped fresh garlic |
6 cups hot mashed potatoes (prepared without milk or butter) |
1/4 cup chicken broth |
1/2 teaspoon dried rosemary |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
salt and pepper |
2 double crust pie crusts (9-in, my butter pie crust recipe posted on zaar works great #66929) |
1 tablespoon cream, for brushing pie crusts |
Directions:
1. Set oven to 375 degrees.
2. Line 2 9-in pie plates with pastry.
3. In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
4. Stir in potatoes, broth and seasonings.
5. Line two pie plates with pastry.
6. Divide meat mixture between crusts.
7. Top with remaining pastry; trim, seal and flute edges.
8. Cut slits on top.
9. Brush crusts with cream if desired.
10. Bake for 30-35 mins, or until crust is golden brown.
|
|