2 T. Butter
2 T. Olive Oil
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 C. chicken Broth
1 1/2 t.salt
1/2 t. dried thyme, crushed
1/4 t. ground sage
1/4 t. ground black pepper
1/8 t. ground cloves (I did not have ground cloves in the pantry! I added about 1/4 t. Allspice for some Holiday flavor)
Your favorite pie crust recipe for a 9 inch double crust pie ~ OR store bought crust.
Preheat oven to 425 degrees F
In a large saute pan, over medium heat, melt butter and add olive oil, heat to combine. Add onions and saute untill soft. Add garlic and cook only about 1 minute.
Add and combine pork, beef, chicken broth, salt, thyme, sage, black pepper and cloves.
Cook over medium heat until beef and pork is no longer pink and cooked through, stirring occasionally. Reduce heat to low and simmer until meat is completly cooked, about 5-7 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes.
Remove foil and return to oven. Bake for an additional 15 to 20 minutes until crust is golden brown. Let cool 10 minutes before slicing.