Savory Meat Pie

Summary
Prep time	45 min
Cook time	35 min
Source	Taste of Home 1999, page 99
Yield / serves	6 servings
Rating	Excellent

Ingredients

• 2 medium potatoes, peeled and quartered
• 1 pound ground beef
• 3/4 cup finely diced onion or sliced green onions
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried savory or thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• 1/8 teaspoon ground cinnamon

• 1/4 cup minced fresh parsley
• 1/4 cup chili sauce
• Pastry for double-crust pie (9 inches)
• 1 tablespoon Dijon mustard
• 1 tablespoon milk

Preparation

In a saucepan, cook potatoes in boiling water until tender; mash and set aside.

Meanwhile, in a skillet, brown the beef; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley and chili sauce; remove from the heat.

Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.

Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.