Printable | Taste of Home

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)
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.

Printed from tasteofhome.com Jul 24, 2008

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Christmas Meat Pie cont.

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 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.