Ingredients:
1 1/2 lbs ground pork ( lean or medium)
3/4 cup water
3/4 cup finely chopped onions
1/4 cup finely chopped celery
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 bay leaves
1/2 cup mashed potatoes
pastry for double-crust pie, 9-inch
1 egg yolks, beaten with
1 tablespoon milk
Directions:
In large heavy saucepan, combine pork, water, onions, celery & garlic.
Cook over medium-high heat until bubbling, stirring to break up the meat.
Add salt, savoury, thyme, pepper, cloves and bay leaf.
Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
Remove bay leaf.
Stir in mashed potato, mixing well.
Taste and add more salt & pepper if needed.
Let cool, stirring occasionally(mixture will thicken as it cools.).
Line pie plate with pastry.
Fill with meat mixture.
Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
Brush top crust with glaze.
Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.
Servings: Serve
Time preparation: 40 min.
Time total: 75 min.