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by Chef Anthony Salemme
Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated.
1 ½ pounds ground pork
¾ pound ground beef
1 pound peeled potatoes, diced
1 medium onion, peeled and diced. (about 1 cup)
2 cloves garlic, peeled minced
2 Tablespoons butter
2 teaspoons Bell’s seasoning
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
In salted water cook the potatoes until soft. Drain and mash with a potato masher.
In a skillet add the butter, heat until melted, add the onion, garlic, and seasonings, cook about 5-7 minutes until soft.
Next add the ground pork and beef and break it up with a fork. Let brown for 7-10 minutes, stirring occasionally.
Add the mashed potatoes and eggs. Stir until well combined, then let cool 30 minutes before filling the pie crust.
All butter pie crust OR you can use a store bought crust (I won’t tell)
4 cups flour
2 teaspoons salt
2 Tablespoons sugar (if making a fruit pie)
1 ¾ cup chilled butter
1 Tablespoon white vinegar
½ cup ice water
1 egg beaten with 2 Tablespoons milk
In a bowl mix the dry ingredients together. Grate the chilled butter into the flour. Toss the flour with your hands to coat the butter, slowly add the water and vinegar with a fork until you have a stiff dough. Be careful not to over mix. Form into 2 balls and chill for 1 hour.
Roll out each half to fit your pie dish.
Pre heat oven to 400F
In the bottom of pie crust add the cooled pork and beef mixture. Distribute evenly. Roll out the top crust and place on top of bottom. Trim the edges with a knife, then seal the edges with the tines of a fork or crimp them for a more decorative pie. Brush the entire top and edges with egg wash. Use remaining pie dough scraps to decorate the top and brush with egg wash. Bake for 60 minutes.
Let cool for 30 minutes before slicing.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
I’d like to suggest that you print your recipes in a form that can easily be printed for future reference. Thank you.
Good idea, John – let us see what we can do…