1 recipe for rich plain pastry for 9 inch pie or prepared frozen
shell for 9 inch pie, thawed
2 tbsp. butter
1 small onion minced
2 medium carrots finely chopped
2 stalks celery finely chopped
2 cloves garlic crushed
1½ pounds Co-op perfect ground beef extra lean
1½ pounds Co-op perfect ground pork
2 tbsp. fresh thyme chopped
2 tbsp. fresh sage chopped
4 tbsp. fresh parsley chopped
½ tsp. marjoram
1 tsp. salt
1 tsp. black pepper
3 tbsp. flour
1 cup Co-op Gold d’or beef stock
¼ cup 2 % milk
Preheat oven to 425°F
Fit the bottom layer of pie pastry into a 9-inch pie dish.
In a medium sized heavy saucepan melt butter over medium high heat. Add the onion, garlic and celery and sauté for 3 minutes until tender.
Stir in both of the ground meats and cook until no longer pink.
Add the thyme, sage, parsley, Marjoram, salt and pepper to the meat mixture stir well to incorporate and sauté for 1 minute. Stir in the flour, then add the beef stock and milk to the meat mixture and bring to a boil over high heat. Reduce heat to medium and simmer about 10 minutes until most of the liquid has evaporated. The mixture should be moist but not too wet.
Let the meat mixture cool to room temperature.
Place the meat mixture in the pastry lined pie dish, and top with the other layer of pastry then seal pastry edges. Make decorative vent slits in the top of the pastry to allow steam to escape while baking.
Bake for 15 minutes in preheated oven, then reduce oven temperature to 350°F and continue baking for 30 minutes.