Ingredients:
1 lb ground pork
1 lb venison
2 cups potato diced
1 cup fine to coarse unseasoned breadcrumbs
4 cups beef stock
1 onion finely diced
3 bay leaves
2 tbsp olive oil
3 cloves garlic minced
¼ tsp paprika
¼ tsp nutmeg
¼ tsp sage
Pinch of cloves
Salt and pepper to taste
Prepared double crust pie dough
Beef gravy:
2 TBSP salted butter
2 TBSP flour
1 1/2 - 2 cups beef stock
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Preparation:
Heat large pot or dutch oven with olive oil on Medium heat. Soften onions until translucent, and then add garlic, bay leaves and spices. Heat for no more that 20 seconds before adding stock so that garlic doesnt burn. Add potatoes and bring to a boil, then remove bay leaves and add uncooked meat to stock. Simmer for 20 minutes (or until meat is no longer pink.) Stir in breadcrumbs and turn off the heat. Cool and let sit in fridge overnight before using.
Roll out already prepared pie crust in pie pan, spoon in a 1/3 of meat mixture prepared. This recipe makes 3 separate pies.
You can also make individual hand held pies from already prepared pie crust.
Brush top of pie, or individual pies with egg wash. Bake at 425 degrees Fahrenheit for about 20 minutes, or until golden brown.
Serve with beef gravy:
Melt butter in pot, mix with flour to make a rue. Slowly add in beef stock while stirring, continue stirring until thick, and sticks on spoon.
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