Ingredients
2 tablespoons canola oil1 large onion, thinly sliced1 pound ground beef1 pound ground pork1 cup mashed potatoes (with added milk and butter)1 can (8 ounces) mixed vegetables, drained2 teaspoons ground allspice1 teaspoon salt1/4 teaspoon pepperDough for double-crust pie1 large egg, lightly beaten, optional
Preparation
Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. In the same skillet, brown beef and pork together until no longer pink, breaking meat into crumbles; drain. Combine onion, meat, potatoes, vegetables and seasonings.
On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill bottom crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg.
Bake until golden brown, 30-35 minutes.
