There are several reasons to try this recipe.
1. It's pork.
2. It's pie.
3. It's Sandra's recipe, and that girl can cook. Always make the stuff Sandra tells you to cook. It's just a good rule of thumb.
Here's what we need:
1lb. Of ground pork
1/2 lb. Ground beef (mine is already cooked from a previous meal)
About 2 or 3 potatoes, mashed (Sandra calls for dry mashed potatoes which is what I did tonight, but I've also used leftover mashed potatoes--full of salt, pepper, and butter)
A double pie crust
Cinnamon
Nutmeg
Cloves
Preheat your oven to 375.
Shout out to the friendly jadeite salt and pepper shakers!
Brown both meats and drain them. Then return the meat to the pan. Add about 3/4 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and about 1/4 teaspoon of cloves. You want the meat mixture to be quite fragrant.
Add in your mashed potatoes, and stir it all up.
Now, we surely remember my usual pie crust drama. So, Pillsbury it is! Put one crust in the pie plate.
Hello, Homey!Add the fragrantly delicious meat mixture.
Top it with the other crust and crimp the edges (the edges probably need to be trimmed before you crimp them). Cut a few slits in the top crust, then pop that bad boy in the oven for about 45 minutes.
Keep your eye on it to make sure it doesn't get overly brown.
Happiness is a pie crust that doesn't explode in your oven. (Wouldn't that look lovely painted on a canvas to hang in the kitchen?)Serve this with a side of mustard for dipping and a green salad. Delicious.
Then call Sandra, and tell her she rocks!
Late breaking development!! So, when you read this recipe, please note that I used ground pork sausage (the hot variety). When Sandra read the post she asked "What kind of meat are you using?" Lol! I guess when my brain hears "ground pork" it defaults, like a text message, to "sausage". Sandra uses regular ground pork. Not sausage. But you know how I roll...I have to find a way to "make it my own". So go forth...pick a variety of ground pork...and bake a pie for dinner!
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