My grandmother used to make this for Christmas – it’s supposed to be a meal you have after midnight mass, for Reveillon. I don’t think I ever went to midnight mass, we weren’t hardcore Catholic like that. Maybe Cat or Meo did, once or twice in my life time – but I can’t remember and so obviously it was never hugely important to us.
MEAT PIE however, IS. My grandmother used pork, beef, and venison, and oh man. OH MAN. Venison. After trying this and a few other versions since then, I think that the deer must make a big difference and I’d love to try some. In my opinion the sausage pork I used was too chewy and I would use regular ground package pork next time to avoid that (sausages are just… ugh. love hate. what IS that chewy texture? it’s awful) and I think that the venison, with so little fat would really balance the richness of the two other meats and that it’s gamey wild taste would work so well with the spices. This is why my father needs to move here? So he can teach me to HUNT. I miss deer and moose meat. And um. And him. Ahem.
OK TIME FOR PIE.
I took pictures because I am a fancy, Fancy cook.
1 medium potato (cubed, boiled, mashed)
1 medium apple, diced
1/2 lb ground beef
1/2 lb ground pork
1/2 an onion, diced
1/4 cup water
1/2 t mustard powder
1/2 t oregano and basil (so, to taste)
1/2 t nutmeg
1/2 t cinnamon
1/4 t allspice
1/4 t black pepper
1/4 t salt (or more, depending on your taste. I’d rather not over salt this)
You can add whatever spices you like, cloves, thyme, sage, cayenne whatever you like, really. I think that the important ones are the nutmeg, cinnamon, and allspice.
Cook the meats with the onion and water – I don’t think you NEED the water but I like it coz you can drain the fat a bit easier – you don’t want a dry meat pie coz that’s just sad but I don’t like greasy meat pie either. Half way through the cooking time add the spices, cook until evenly browned. Drain the mix into a bowl, scoop a bit of the meat into it, and give it to the skinny dog who refuses to come inside even though it’s fucking 0 degrees outside. Mix in the mashed potato and apple (which keeps everything nice and moist don’t leave these out! Especially the apples.).
Let it cool a bit, then put it all together in your bottom pie crust and tamp it down so it’s nice and compact.
I love this pie crust, look at the lovely flecks of yolk – mmmm. It’s from the Pioneer Woman Cooks – Sylvia’s Perfect Pie Crust. I add about a T of xtra lard to make it nice and moist, but that might have something to do with how dry it is here?
In the middle of putting the pie together stop to kiss your 2 year old crazy haired daughter who has brought you a cheese bun as a love offering.
I brushed the crust with milk before cooking, and I didn’t have to cover any of it with foil. Egg yolk is nice too but It sorta felt like overkill to me. Coz yes, one egg brushed on a pie made almost entirely of meat and lard would just be the straw that breaks my back.
Cook in a 425 degree oven for 20-30 mins, until the crust looks good.
We eat this with ketchup – it’d be better w home-made stuff but Heinz tomato smoothie is good too. Some people use a beef gravy but that’s just weird to me. KETCHUP. Mmm.
I have to go take the kid to playgroup now! Hope this is readable and do-able. I’m not a food blogger or anything! Just sharing 🙂