Follow these steps for perfect results
ground beef
ground pork
onion
chopped
celery ribs
chopped
garlic cloves
minced
hot mashed potatoes
prepared without milk and butter
chicken broth
dried rosemary
crushed
rubbed sage
dried thyme
dried marjoram
salt
to taste
pepper
to taste
pastry
for two double-crust pies (9 inches)
milk
optional
In a large skillet, cook ground beef, ground pork, chopped onion, and chopped celery over medium heat until meat is no longer pink.
Add minced garlic and cook for 1 minute longer. Drain excess fat.
Remove from heat and stir in hot mashed potatoes (prepared without milk and butter), chicken broth, crushed dried rosemary, rubbed sage, dried thyme, and dried marjoram.
Season with salt and pepper to taste.
Line two 9-inch pie plates with pastry.
Divide the meat mixture evenly between the two crusts.
Top with the remaining pastry.
Trim, seal, and flute the edges of the top crusts.
Cut slits in the top crust to allow steam to escape.
Brush the top crust with milk if desired for a golden-brown finish.
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown.
Expert advice for the best results
For a crispier crust, blind bake the bottom crust for 10 minutes before adding the filling.
Ensure potatoes are well mashed to avoid lumps.
Adjust seasoning to your personal preference.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm, cut into wedges. Garnish with a sprig of rosemary.
Serve with a side salad.
Serve with cranberry sauce.
A light-bodied red wine complements the savory filling.
Discover the story behind this recipe
Traditional comfort food, often served during holidays.
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