My Father grew up in New England, and his Mother made a meat pie that he absolutely loved. My Mother found a recipe that sounded very similar and made some changes, so that my Father said it was just like his Mom's. The first time I had it, I loved it...so will you.
1 tbsp vegetable oil
1 cup finely chopped onion.
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 cup finely chopped celery
1/2 lb. potatoes, peeled & cubed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
pinch of nutmeg (a little goes a long way)
1 egg slightly beaten
Refrigerated pie crust for 2 crust pie.
1. Heat the oil in a large skillet. Add the onion and saute over low heat, stirring until golden (about 10 minutes)
2. Add the meat & celery...cook, stirring over medium heat until the meat is browned.
3. Add just enough water (about 1 & 1/2 cups) to cover the meat. Cook uncovered over low heat, stirring occasionally until the water evaporates( about 1 & 1/2 hours). Remove from heat & let cool to room temperature.
4. Cook the potatoes until tender & drain. Mash with a potato masher until fairly smooth( some lumps are o.k.).
5. Combine the cooled meat mixure, the potatoes, and the seasonings. Stir to blend.
6. Preheat oven to 425 degrees. Unfold 1 pie crust & fit into 9 " pie plate, leaving a small border overlapping the edges.
7. Spoon the filling into the pie crust & cover with the 2nd pie crust. Fold under the edges of excess dough, crimp & trim. Cut 6 slits on top. Lightly brush with beaten egg.
8. Bake pie 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake 35 to 45 minutes, or until top is golden. Let stand 10 minutes before serving.
Serve with gravy on the side.