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Number of Servings:


  1. 1 1/2 pounds - ground lean pork
  2. 1 1/2 pounds - ground lean beef
  3. 1 1/2 cups - finely chopped onion
  4. - finely chopped fresh garlic
  5. 1 tablespoons - cinnamon
  6. 1 1/2 teaspoons - cloves
  7. 2 teaspoons - allspice
  8. 2 teaspoons - salt
  9. 1 teaspoons - nutmeg
  10. - pepper to taste
  11. - water to cover meat
  12. 3 - medium potatoes mashed
  13. 3 - pastries for 2-crust 9-inch pies


Brown meat in large frying pan. Drain off excess fat and place meat in large saucepan.

Add onions, spices, salt, pepper and enough water to cover mixture. Mix well. Place over high heat and bring to a boil. Reduce heat, cover and simmer 45 minutes, stirring frequently.

Add mashed potatoes to meat mixture, blending well.

Fill pie shells with meat mixture. Roll out remainder of pastry, cut several slits or fancy designs near center, place on top of meat mixture, seal and flute edges.

Bake at 425 degrees F (225 degrees C) for 15 minutes.

Reduce oven heat to 350 degrees F (180 degrees C) and bake 45 minutes longer.

Use all ground pork and include 1 teaspoon each of thyme, sage and dry mustard plus 2 minced cloves of garlic instead of the cinnamon, allspice and nutmeg.


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