Ingredients
Method
- Preheat the oven to 400°F with a rack in the center position.
- Place the potato in a saucepan with enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes. Drain and mash.
- Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, onion, and garlic and cook, breaking the meat up with a wooden spoon, until browned and the onion is softened, about 8-10 minutes.
- Stir in the mashed potatoes, Worcestershire sauce, salt, tomato paste, thyme, mustard powder, garlic powder, allspice, nutmeg, pepper, cornstarch, and beef stock. Simmer for 5 minutes, then remove from the heat.
- On a lightly floured surface, roll out the pie dough into two 14-inch rounds. Gently press one dough round into a 9-inch pie plate. Trim the edges if needed.
- Spoon the meat and potato filling into the pie crust, mounding it slightly in the center. Top with the remaining dough round, crimping the edges together to seal.
- In a small bowl, mix the egg with 1 teaspoon of water. Brush the egg wash over the top of the pie. Using a sharp knife, cut four 2-inch slits into the top of the crust.
- Bake until the crust is golden brown and the filling is bubbling, about 35 minutes. If the crust starts browning too quickly, loosely tent with foil. Let cool for 5 to 10 minutes before serving.
Nutrition
Notes
This meat pie is perfect for a cozy dinner. The rich combination of beef, pork, and mashed potatoes, all encased in a flaky crust, will surely satisfy everyone at the table.