Potato Topped Meat Pie

Ugh... halfway through making two meat pies I realized I didn't have enough pie dough to top the second one. I quickly improvised with some mashed potatoes! 

Ingredients:

2 1/2 lbs ground meat (beef, pork and veal trio)

1 medium onion, diced

1 carrot, shredded

1/2 cup frozen green peas

1 apple, shredded

1/2 cup water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp allspice

1/4 tsp cinnamon

1/2 tsp sage

1/2 cup Panko bread crumbs

And enough pie dough for 2 pies, or in this case 2 bottoms and 1 top. Two large Yukon gold potatoes, microwaved then mashed with butter and milk. (Or even better, leftover mashed potatoes!) Anyhooo...

Put all the ingredients for the tourtière (meat pie) in a large skillet and cook until the meat is no longer pink. Roll out the dough and place in bottoms of 2 - 8" pie plates. Fill with meat filling then roll out the top dough, wet edges and top, crimping to seal. Score the top so the air can escape.

For the second pie, spread the mashed potatoes over the meat. You can run a fork over the top if you want to get fancy! And sprinkle some paprika all over.

Then bake both at 425°F for 25-30 minutes.

Delicious cross between meat pie and shepherd's pie!

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