Ingredients

Here are the following ingredients:

• ½ lb (250 g) Lean Ground Beef
• ½ lb (250 g) lean ground pork
• 1 onion, chopped
• 1 clove garlic, minced
• 1 stalk celery, diced
• ½ tsp (2 mL) EACH dried thyme and sage leaves
• ¼ tsp (1 mL) EACH ground cloves and cinnamon
• 1½ cups (375 mL) leftover mashed potatoes
• 2 tbsp (30 mL) minced fresh parsley
• 2 prepared 9-inch (23 cm) pie shells (unbaked) or homemade pastry for one 9-inch (23 cm) double-crust pie

Shopping List

Here are the following shopping items to buy:

• 1 onion
• 1 clove garlic
• Celery
• Leftover mashed potatoes
• Fresh parsley
• ½ lb (250 g) Lean Ground Beef
• ½ lb (250 g) lean ground pork
• Dried thyme leaves
• Dried sage leaves
• Ground cloves
• Ground cinnamon
• 2 prepared 9-inch (23 cm) pie shells (unbaked) or homemade pastry for one 9-inch (23 cm) double-crust pie

Directions

Follow these cooking methods/directions: 1. Cook ground beef, pork, onion, garlic, celery, thyme, sage, cloves and cinnamon over medium heat in a large, deep skillet, stirring often and using back of spoon to break up meat into small chunks, for 10 minutes or until beef is browned and vegetables are softened. Do not drain. Remove from heat; stir in mashed potatoes and parsley. Let cool to room temperature. 2. Spoon into bottom pie shell in pie plate; top with second shell, folding edges over to seal and crimping edge. Cut decorative steam vents in top crust. Place on rimmed baking sheet. 3. Bake in preheated 400°F (200°C) oven for about 35 to 45 minutes or until pastry is golden filling is hot in the centre.