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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, mix first 8 ingredients. Bring to a boil, simmer and stir until meat loses its pink colour.Continue to simmer 30 minutes, uncovered, stirring occasionally. | 2. Stir in mashed potatoes. Cool at least two hours. | 3. Press filling in to uncooked pie shell. | 4. Place pastry on top of filling, crimp edges to seal. Top crust can be brushed with egg or milk before baking. | 5. Cut a hole in the centre, about the size of a dime. | 6. Bake at 425 F for 25-35 minutes. | 7. Allow to cool and set at least 20 minutes before serving with beef gravy and petite pois (tiny sweet peas). You can also bake only until top is slight browned and then freeze in advance of holidays or for a last-minute meal idea - reheat at 400 F for 15 minutes and then allow to sit for about 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
garlic clove	1		crushed	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sage	1	teaspoon	ground	-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
potato	2	cups	mashed med	231.0	52.47	6.15	0.27
pie crust	2			-	-	-	-

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