- 1 teaspoon butter
- 1-1/2 cups chopped carrots (about 3)
- 1-1/4 teaspoonn salt
- 1/2 teaspoon pepper
- 1-12 lbs lean ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground savoury
- 1/4 teaspoon cloves (optional)
- 1 bay leaf
- 1 large potato, cubed, boiled and mashed
- 1 tablespoon chopped fresh parsley
- Pastry for a 9-inch double crust pie
- 1 egg yolk
- 1 tablespoon milk
Increase heat to medium-high; brown pork in batches and stirring often, for about 4 minutes or until no longer pink. Add 1/2 cup water, onion, garlic, savory, cloves, bay leaf and remaining salt and pepper; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Uncover and simmer for 5 minutes longer or until still moist yet most of the liquid is absorbed. Discard bay leaf. Stir in potato and parsley. Let cool to lukewarm.
On lightly floured surface, roll out half of the pastry to fit into a 9-inch pie plate. Spoon in half of the filling; layer carrots over top. Cover with remaining filling, spreading evenly. Roll out remaining pastry. Moisten edge of bottom crust; cover with pastry top. Combine egg yolk with milk; brush over pastry.
Bake in 425F oven for 30 minutes or until golden brown.
Serves 6 - 8.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.