Featured Pinch Tips Video
- 1 large
- potato, peeled, diced
- 2 medium
- onions, coarsely chopped
- 1 Tbsp
- vegetable oil
- 1 lb
- ground beef
- 1 lb
- ground pork
- 1 clove
- garlic, minced
- 1/2 tsp
- 1/4 tsp
- cloves or allspice
- salt and pepper to taste
- pie pastry (enough for 2 pies), rolled thick
1Simmer potato cubes and onion in water until potatoes are barely tender.
Drain, but save a bit of the potato water.
2Heat oil in skillet.
Add beef and pork; break up with a fork.
3Add garlic, cinnamon, cloves, salt and pepper to taste.
4Cook and stir just until the meat is no longer pink.
Combine meat and potatoes, adding a little potato water if mixture is dry.
5Fit pastry into 9" deep dish pie plate.
Fill with hot meat-potato mixture.
Cover with remaining pastry.
Build up edge and crimp.
Slit top crust in several places.
Brush with beaten egg, if desired.
6Bake at 425 for 15 minutes.
Reduce oven temperature to 375 and bake 15-25 minutes, until crust is nicely browned.
Serve hot or warm.
NOTE: Meat mixture can be put in Ziploc bags and frozen. Thaw out and put in pie crusts, then bake as above.