Julie Harris, Chef & Blogger

This recipe makes enough for 8 pies - reduce or increase as needed. Very scalable recipe!  Use whatever ground meat you have to hand. :)

• 3 kg ground pork
• 1 kg ground beef
• 1 kg ground veal
• 1 kg ground venison
• 3 cups onions, finely chopped
• 3 cups celery, finely chopped
• 1/4 cup garlic, finely minced
• 1 litre of dry red wine
• 1 litre of veal or beef stock
• 1/4 tsp of each - ground cloves, nutmeg, mace, thyme, savoury
• 3 bay leaves
• 3 cups oatmeal or 1-2 large potatoes grated (or a mix of both)
• Salt and pepper to taste

In a large Dutch oven, sauté meat on high heat to brown well.

Add onion, celery, and garlic and sauté until soft.

Add red wine to deglaze the pan and reduce completely until virtually no liquid remains. 

Add stock, oatmeal/grated potato, dried cloves, nutmeg, mace, thyme, bay leaves, and savoury and simmer 15 minutes. Salt and pepper to taste.

Refrigerate overnight.

Make mom's no-fail pastry (double recipe).

Roll 1/4" thick and place in pie plate and brush lightly with egg wash (1 egg and 2 tsp water, beaten).

Fill with meat mixture, cover with pastry and brush with egg wash.

Crimp edges and cut air hole in top.

Bake 350 degrees F until golden brown (45 minutes to an hour).

Serve warm or cold. Great with ketchup! :)