Ingredients
- Ground Beef (1 lb)
- Ground Pork (1 lb)
- Russet Potato (1 small, grated)
- Onion (1, chopped)
- Garlic (2 cloves, minced)
- Canola Oil (2 tablespoons)
- Beef Stock (1 cup)
- Shortcrust Pastry (4 discs)
- Egg (1, beaten)
- Bay Leaf (1)
- Dried Leaves Of Summer Savoury (1 tsp)
- Ground Clove (1/2 tsp)
- Ground Nutmeg (1/2 tsp)
- Salt (To taste)
- Pepper (To taste)
Instructions
Steps
- In a large sauté pan, heat canola oil over medium-high heat. Sauté onion and garlic until softened, about 5 minutes.
- Add ground beef, ground pork, dried summer savoury, ground clove, ground nutmeg, and the bay leaf. Cook until the meat is browned.
- Pour in the beef stock and bring to a simmer, then reduce the heat to medium-low. Stir in the grated russet potato and cook until the liquid is mostly absorbed, about 15 minutes. Remove the bay leaf and season with salt and pepper to taste. Allow the mixture to cool completely.
- Preheat the oven to 375°F (190°C). Roll out one disc of shortcrust pastry on a lightly floured surface to less than 1/4-inch thickness and line a 9-inch pie plate. Pour in the cooled filling and spread evenly.
- Roll out the second pastry disc to the same thickness, cut a steam hole in the center, and place it over the filling. Trim the edges and pinch to seal. Brush the top with the beaten egg.
- Bake for about 45 minutes or until the pastry is golden brown. Let cool for 15 minutes before slicing.