Name: Christmas Meat Pie
Yield: 4 servings
Ingredients: 1 pound ground pork; 1 pound ground venison; 3 cups water; 2 medium onions, chopped; 1 medium carrot, chopped; 2 tablespoons beef gravy mix; 2 teaspoons dried thyme; 2 teaspoons ground mustard; 3 garlic cloves, minced; 1 teaspoon rubbed sage; 1 teaspoon pepper; 1/2 teaspoon salt; 3 cups hot mashed potatoes (prepared without added butter or milk); Pastry for double-crust pie (9 inches); Milk

Servings: 4 persons

1 pound ground pork
1 pound ground venison
3 cups water
2 medium onions, chopped
1 medium carrot, chopped
2 tablespoons beef gravy mix
2 teaspoons dried thyme
2 teaspoons ground mustard
3 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon pepper
1/2 teaspoon salt
3 cups hot mashed potatoes (prepared without added butter or milk)
Pastry for double-crust pie (9 inches)
Milk

1
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.
2
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.
3
Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400u00b0 for 15 minutes. Reduce heat to 350u00b0 bake 35-40 minutes longer or until golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Christmas Meat Pie

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