Savory Meat Pie
2 Large Refrigerated Pie Crusts
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Dried Thyme
½ Teaspoon Dried Sage
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Freshly Grated Nutmeg
¼ Teaspoon Ground Allspice
¼ Teaspoon Ground Mustard
1 Pinch Cayenne Pepper
1 Large Russet Potato, Peeled, Chopped
1 Teaspoon Kosher Salt
2 Tablespoons Butter
1 Large Onion, Finely Chopped
1 Pinch Kosher Salt
4 Cloves Garlic, Crushed
1 Pound Ground Pork; 1 Pound Ground Beef
1 Cup Potato Cooking Water, Plus More As Needed
1 Large Egg
1 Tablespoon Water
Step 1 Remove Pie Crust from packages (keep chilled until needed)
Step 2 Preheat oven to 375 degrees F (190 degrees C).
Step 3 Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
Step 4 Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
Step 5 Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
Step 6 Stir garlic, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
Step 7 Cook and stir until meat is browned and has a very fine, crumbly texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
Step 8 remove chilled dough from frig, place into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
Step 9 Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
Step 10 Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving. Serves 8. Serve with garden salad with lemon vinaigrette.