Ingredients
- 1-pound lean ground moose, ground venison, or lean ground beef
- 3 pounds of ground pork
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 carrot, shredded
- 4 teaspoons Worcestershire
- 2 teaspoons ground savoury
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cloves
- 1 cup water
- 4 medium potatoes, cooked, mashed and still pipping hot
- 1/3 to 1/2 cup of butter
- 1 egg yolk
- 1 tablespoon water
- 4 uncooked deep dish pie shells
How to Make
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Step 1: Combine ground meat, onions, garlic, carrot, spices/seasonings, water, and Worcestershire in a skillet and bring the mixture to a boil over medium-high heat.
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Step 2: Reduce heat to medium and cook uncovered for 20 minutes, or long enough to remove pink from the meat. Drain if needed. The mixture should be moist, not watery.
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Step 3: Mix in the potatoes and 1/3 cup butter. Taste the mixture and add more butter if you want it to be creamier.
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Step 4: Cool.
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Step 5: Fill the bottom crust, cover it with the top crust, and seal the edges. Cut vent holes.
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Step 6: Combine egg yolk and water and brush over pastry crust.
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Step 7: Bake at 425 for 10 minutes, reduce heat to 350, and bake for 30 minutes or until lightly browned.
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Step 8: Enjoy!
We hope you enjoy this recipe!
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