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center lean ground beef russet potato onion clove garlic salt freshly ground pepper thyme ground sage ground cloves cinnamon butter pie crust egg
Viewed: 92 - Published at: a year agoIngredients
- 2 lb. finely minced center-cut pork chop
- 1 lb. lean ground beef
- 1 lg. russet potato, peeled, whole
- 1/2 med. onion, minced
- 1 lg. clove garlic, minced
- 3/4 c.-1 c. dry white wine
- 1 1/2 tsp. salt
- freshly ground pepper to taste
- 1/2 tsp. crushed, dried thyme
- 1/4 tsp. ground sage
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 3 Tbsp. butter
- Pie crust for double crust 9-inch pie
- 1 egg for glaze and sealing the pie
Method
- Melt the butter in a large wok or deep skillet over high heat. Add the meat, onion and garlic. Add salt, pepper to taste, thyme and sage. Saute until onion is clear and meat is done (no longer pink inside). Add 3/4 c. of the wine and the potato. Reduce the heat to a brisk simmer and cover. Check the liquid level after about 10-15 min. Add the rest of the wine if needed, replace the cover and allow to continue to simmer. After another 10 minutes check the potato to see if it's tender. If so, remove to a separate bowl. Use a basting bulb to syphon up some of the liquid and add it to the potato. Add the cloves and cinnamon and mash the potato thoroughly. Return it to the meat filling and mix it into the filling until all ingredients are well distributed. Turn off the heat and allow the filling to cool completely with the pan covered.
- While filling is cooling, pre-heat oven to 375 degrees, press bottom crust into a nine-inch pie pan, and puncture the bottom with a sharp knife or fork. Fill the pie shell with all of the filling. Break the egg into a small bowl and beat lightly to combine. With a pastry brush coat the edge of the pie shell with egg. Lay the top crust on the pie and pinch the edge together all around. Puncture the pie crust with a fork or knife. Using the pastry brush, lightly coat the top crust with egg.
- Bake at 375 for 45 - 55 minutes. The pie is done when the crust is medium golden brown all over. Allow the pie to stand for at least 15-20 minutes prior to serving.
