PREP TIME : 30 min CHILLING TIME : 60 min READY IN : 1 h 30 MAKES : 10 LEVEL OF DIFFICULTY : Easy
Ingredients
4 cups (1 L) beef broth
4 potatoes, peeled and cut into small cubes
4 garlic cloves, chopped
2 yellow onions, chopped
3 oz (90 g) salted pork flank, finely chopped
3/4 lbs (335 g) turkey, cut into 1/4 inch (1/2 cm) cubes
3/4 lbs (335 g) stewing bison, cut into 1/4 inch (1/2 cm) cubes
3/4 lbs (335 g) stewing beef, cut into 1/4 inch (1/2 cm) cubes
3/4 lbs (335 g) stewing pork, cut into 1/4 inch (1/2 cm) cubes
2 pastry crusts
Instructions
Combine all of the ingredients except the pie crust, potatoes and beef broth in a large bowl. Cover and refrigerate for 10 hours.
Preheat the oven to 400˚F (200˚C).
Cover the bottom and sides of a heavy-bottomed pie dish with one of the crusts. Fill the crust to 1 inch (2.5 cm) from the top with the meat mixture, potatoes and beef broth.
Cover the mixture with the top crust, pressing all around the edge to seal. Score the top crust to vent.
Bake at 400˚F (200˚C) for 1 hour. Lower the temperature to 300˚F (150˚C) and bake for another 5 to 6 hours or until the meat is tender and the crust is golden.
