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1
In a large saucepan, brown pork and beef over medium high heat. Remove from heat and drain excess grease in a colander.
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2
In the now empty saucepan, heat 1 tablespoons EVOO over medium heat. Add the garlic and onion and saute until the onion is no longer crisp.
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3
Add the beef and pork to the saucepan.
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4
Add the Bell's Seasoning and mix thoroughly. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
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5
Increase heat to medium and add the beef gravy and the Lipton soup mix.
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6
Add the bread crumbs and combine thoroughly.
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7
Bring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.
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8
Remove from heat and let stand covered while preparing the pie crust.
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9
Preheat the oven to 325 degrees.
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10
Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
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11
Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.
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12
Add filling from the saucepan and spread evenly.
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13
Place the top pie crust on the dish and trim all but 1/2 inches from the ends.
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14
Fold and roll the top edge over the bottom edge. Pinch along the edge with a thumb and finger.
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15
Cut four slits about 2 inches from the edge of the crust at the four compass points.
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16
Place in oven on the middle rack and bake for 90 minutes.
