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1
Brown the meat in a 10 to 12 inch skillet.
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2
Drain well.
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3
While the meat is draining (I leave it in a colander, in the sink, for 15 minutes) mix the spices together in a small bowl.
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4
When the meat is drained, return it to the skillet, sprinkle the spice blend in, add the onions, garlic, and broth.
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5
Stir together.
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6
Liquid should cover the mixture.
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7
If it doesn't, add more broth, or a little water.
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8
Bring mixture to a boil.
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9
Reduce heat, cover and simmer 1 hour.
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10
Turn off heat.
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11
Add potato flakes, a little at a time, mixing in well.
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12
If you still see liquid, add more flakes, stir in, until all the liquid is absorbed.
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13
Allow the mixture to cool.
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14
Preheat oven to 375.
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15
When the mixture is cool, bring the pie crusts to room temperature, instructions on box.
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16
Use a ten inch deep dish pie plate, put the bottom crust in, add the meat mixture (pack lightly) add the top crust, fold seal and flute edges.
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17
Make several slashes in the crust to vent it.
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18
Put the pie on a cookie sheet or pizza pan, and put in the oven.
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19
Bake 50 minutes.
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20
Place pie plate on a cooling rack or open air trivet, allow to cool 15 minutes.
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21
Serve with gravy and a vegetable on the side.
