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Christmas Meat Pie

"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."

6-8 ServingsPrep: 1-1/4 hours Bake: 50 min.

Ingredients

1 pound ground pork
1 pound ground venison
3 cups water
2 medium onions, chopped
1 medium carrot, chopped
2 tablespoons beef gravy mix
2 teaspoons dried thyme
2 teaspoons ground mustard
3 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon pepper
1/2 teaspoon salt
3 cups hot mashed potatoes (prepared without added butter or milk)
Pastry for double-crust pie (9 inches)
Milk

Directions

In a large skillet, cook pork and venison over medium heat until no
longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme,
mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce
heat; simmer, uncovered, for 1 hour or until vegetables are tender,
stirring occasionally. Drain. Stir in potatoes.
Line a 9-in. deep-dish pie plate with bottom pastry; trim even with
edge. Add meat mixture. Roll out remaining pastry to fit top of pie.

2 of 2

Christmas Meat Pie (continued)

Directions (continued)

Make decorative cutouts or cut slits in pastry; place over filling.
Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on the pie. Bake at
400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes
longer or until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 517 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 569 mg sodium, 44 g carbohydrate, 4 g fiber, 28 g protein.