FYA for Potato Pork Pie

Potato Pork Pie

It’s the triple P satisfier. If you like pork, potatoes, and pie, this comforting meal will definitely feed your appetite.

Prep Time: 20 Min

Cook Time: 50 Min

Servings: 8

Ingredients

- 3 Carrots (Peeled and cut into ¼ inch slices)

- 8 to 10 Fingerling Potatoes (Cut into ¼ inch slices) Variety is best

- Ground Pork

- 1 Tbs. Cumin

- 1 Tbs. Garlic Powder

- 1 Tbs. Paprika

- 2 Tbs. Butter

- 6 Minced Garlic Cloves

- 2Tbs. Flour

- 1 Can Mushroom Soup (10 3/4 oz.)

- 2 Cups Milk

- ½ Cup Whipping Cream (can use another ½ cup of milk)

- 1 tsp. Crushed Basil

- Salt

- Pepper

- 1 Egg for Egg Wash

- 2 Ready-to-Bake 9 inch Pie Crusts

Tools

- Medium Sauce Pan

- 9 Inch Casserole Pot

- Large Bowl

Directions

1) In a saucepan, combine carrots and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and reserve in large bowl.

2) In same sauce pan, combine ground pork, cumin, paprika, dash of salt, and a dash of pepper. Cook until browned. Remove from heat, drain and add to bowl with carrots and potatoes.

3) In same sauce pan, medium heat, melt butter. Add garlic and cook until lightly browned and fragrant. Stir in flour. Add and stir in mushroom soup, whipping cream, milk, crushed basil, and salt & pepper to taste. Simmer for 2 to 3 minutes. Add to large bowl with other reserved ingredients.

4) Mix ingredients reserved in large bowl. Reserve.

5) Preheat oven to 350 degrees

6) Line buttered Casserole Pot with 1 pie crust. Brush with egg wash and bake for 5 minutes

7) Place the pork mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Brush with egg wash. Make several small slits in the top to allow steam to escape.

8) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Tip: Cover edges of crust with foil to prevent over browning.