Christmas Meat Pie 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) Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Christmas Meat Pie cont. Pastry for double-crust pie (9 inches) Milk 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. 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Christmas Meat Pie 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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008