Thursday, September 30, 2010

French Style Meat Pie

I make this every year at Christmas, but with the fall cooking and baking season rolling in, what the hay bale.

1 medium potato, peeled and cubed
1/2 pound ground beef
1/2 pound ground pork sausage
1 small clove garlic, chopped
1/2 c. chopped onion
1/4 c. water
1/2 tsp mustard powder
1/2 tsp dried thyme
1/4 tsp ground cloves
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried sage
2 pie crusts (uncooked, for top and bottom)

Heat oven to 425 degrees.

Put the potato in a small pan and cover with water, bring to a boil and cook about 5 minutes. Mash.

Brown the meat, then add the garlic, onion and water.

Add the spices, and cook until the meat is broken up and browned, and the spices are mixed in.

Remove from heat and mix in the mashed potato.

Put the meat mixture into the pie crust, crimp the edges, and use a knife to put two slits in an "x" in the center to vent the steam. Cover the edges of the pie with aluminum foil.

Bake 25 minutes or until the crust is browned.

Serve with brown gray or ketchup.

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