recipe from Lisa @ The Cutting Edge of Ordinary -origin: Yvonne San Souci
2 prepared pie crusts (you can make your own or
use those convenient babies in the red box)
1 1/2 pounds ground pork
1 medium onion, finely chopped
1 tablespoon olive oil
4 medium potatoes, peeled, quarted and boiled till tender
1 heaping teaspoon of Bell Seasoning*
1/2 teaspoon ground sage
milk for the crust
Peel and quarter the potatoes. Boil them in a large pot of salted water until tender.
While the potatoes are cooking, heat the olive oil in a large skillet. Add the chopped onion and cook for 3 - 5 minutes or until tender. Add in the ground pork, breaking it up as it cooks. When the pork is just about done, add in the Bell Seasoning, sage, salt and pepper. I used a heaping teaspoon of the Bells Seasoning cause I really like to taste it in the meat mixture. You might want to start off with a level teaspoon and add more to taste. Drain off any liquid that has accumulated in the pan.
Place the meat mixture in a large bowl. Add the half the potatoes and use a fork to break the potatoes into small pieces. You don't want them to be mashed, you still want little hunks so you can taste the potato in each bite. I only added in half teh potatoes at first because you want the meat to potato ratio to be about 2 to one. More meat than potatoes. So I added in half and then just kept adding in more until it looked right.
Place the mixture into a prepared pie crust, top with another crust and crimp to seal. Cut in a few vent holes and brush the top with milk.
Bake at 350 for 30 - 35 minutes, or until crust is golden brown.