Step 1

Make your pie crust. Refrigerate for a minimum of one hour before rolling out.

Step 2

Place potato quarters in a pot with water. Bring to a boil over high heat, then reduce heat to medium high until cooked through (10 to 15 minutes). Reserve ½ cup of potato cooking water, strain potatoes and return them to the pot. Add ½ teaspoon of salt and mash potatoes with a potato masher.

Step 3

Melt butter in a large skillet and add diced onions. Cook onions for a few minutes until they’re translucent and starting to brown. Add chopped garlic and mix well.

Step 4

Add ground beef and ground pork and brown for a couple minutes. Then add salt, pepper, dried herbs and spices and mix well to combine.

Step 5

Add the ½ cup of reserved potato water and stir everything together to combine.

Step 6

Cook the meat filling over medium heat for about half an hour or until excess liquid has evaporated.

Step 7

Add in mashed potato and stir well to combine. Meat filling should be thick and almost paste-like, so break down any large chunks. Let filling cool while you prepare your crust and preheat the oven.

Step 8

Preheat the oven to 375ºF (190ºC). Cut your pie crust in half and shape one half into a disc. Generously flour your surface or countertop as well as a rolling pin and roll out your crust to fit a 9” pie pan. Place your bottom crust into the pie pan and get ready to add your filling.

Step 9

Spoon the meat filling into the bottom pie crust. Then roll out the other half of your pie crust and place on top. (Make sure to cut a hole or slits in the middle of the pie crust so that steam can escape). Crimp the edge of the pie crust and brush with egg wash.

Step 10

Bake pie for one hour, then remove from the oven and let cool. Alternatively, place unbaked pie in the freezer and bake from frozen later (just add an extra 15-20 minutes to your baking time).