Ingredients

Pastry

• 2 cups of all purpose flour
• 1 cup shortening (Crisco) or butter or 2/3 to 1 cup of lard (no matter which you use make sure they are very cold, straight from the fridge) or use pre-bought pastry.
• 3/4 tsp salt
• 1 egg
• 2 Tbsp Cold Water (ice water works best)
• 1 Tbsp White Vinegar

Spice Blend

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper

Filling

• 1 large russet potato, peeled, quartered
• 1 1/2 large onion, finely chopped
• 1/2 cup finely diced celery
• 4 cloves garlic, crushed
• 1 pound ground pork
• 1 pound ground beef
• 3/4 cup potato cooking water, plus more as needed
• Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

• 1 large egg
• 1 tablespoon water

DIRECTIONS

STEP 1 – Pastry

(If using a food processor or mixer with dough hook)

1. Put flour, cold shortening, and salt into the processor
2. Combine egg, water and vinegar together in a cup
3. Pulse processor and gently pour liquid into the processor
4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

1. Put flour, cold shortening, and salt into a bowl
2. Combine egg, water and vinegar together in a cup
3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
5. Form a dough ball
6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

1. Blend together all the spices and put aside

STEP 3 – Filling

1. Cut potato into quarters and put into a enough water to cover and bring to boil
2. Cook potatoes for about 15 minutes or until a fork can be inserted
3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
4. Add some oil to pan and add the onions
5. Cook until golden
6. Add both meats and brown the meat
7. Add spices, celery and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes on medium or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
8. Stir in the mashed potatoes and fold in the optional frozen vegetables
9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
10. Once it is cooled, taste for salt and adjust before adding mixture to crust.
11. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
12. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
13. Crimp edges of dough together. Trim off excess dough
14. Combine egg and water together and brush top with egg wash
15. With a knife, poke a few holes into the top of the dough to let the steam out.
16. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
17. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

Recipe Source