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Christmas Meat Pie Recipe

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This recipe for Christmas Meat Pie, by , is from From Our Kitchen to Yours..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Layle Kneeshaw


1 lb ground pork
1 lb deer meat if available
3 c water
2 medium onions, chopped
1 medium carrot, Chopped
2 T beef gravy mix
2 tsp dried thyme
2 tsp ground mustard
3 garlic cloves, minced
1 tsp rubbed sage
1 tsp pepper
1/2 tsp salt
3 c hot, mashed potatoes prepared without added butter or milk.
Pastry for a 9 inch double crust pie

In a large skillet, cook pork and deer meat over medium heat until no longer pink and drain. Stir in water, onions, carrots, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat and simmer, uncovered, for one hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes.
Line a 9 inch deep dish pie plate with bottom pastry and trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cut outs or cut slits in pastry, then place over filling. Trim and seal edges.
Brush pastry and cut outs with milk, then place cut outs on the pie. Bake at 400 F for 15 minutes. Reduce heat to 350 bake 35 to 40 minutes longer or until golden brown.




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