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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut boil and mash potatoes with a bit of milk and set aside. | 2. In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally. | 3. Once cooked drain liquid from meat mixture and replace with water and add potatoes. | 4. Mix well and refrigerate over night. | 5. Prepare pastry and divide dough for 6 double crust pies. | 6. Refrigerate pastry over night. | 7. Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash. | 8. beat 1 egg with a tbsp of milk.). | 9. Bake at 425* for 25-30 minute. | 10. Cool and freeze in freezer bags up to 6 months. | 11. Reheat from frozen at 350* for 45-50 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	4	lbs	ground lean	6822.144	0.0	252.38299999999998	636.3101
beef	3		ground lean	1591.2036	0.0	313.7527	36.5841
potato	5		boiled mashed	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
onion	2		chopped	120.0	28.02	3.3	0.3
celery flake	2	tablespoons	dried	-	-	-	-
poultry seasoning	1	tablespoon		13.508	2.886	0.42200000000000004	0.3313
sage	1	tablespoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.