It took two days to make. The first day, I took two chuck roasts and put them in the Crockpot (sometimes called a slow cooker).
Then I peeled and diced five potatoes...
...which I also added to the Crockpot. I also added about a quarter cup of Worcestershire sauce and nothing else.
I let the meat and potatoes cook slowly all day. Then in the evening, I took out the meat...
...and shredded it. Then I put the meat and potatoes in the fridge overnight.
Mr. Darcy got some of the fatty scraps, which he thought was just a splendid idea.
The next day, I started the pie itself. I chopped up two onions...
...then I added peas, carrots, and garlic. Isn't it wonderful how much of this pie comes from homegrown or home-raised ingredients?
Here's the filling mixture, ready for the pie crust. For spices (in addition to garlic), I added salt, thyme, pepper, sage, and mustard powder.
Making the crust.
I made one large (9x13) and one small (9x9) pie.
As it turned out, thanks to the nasty snowy weather outside, only two families made it to the potluck, so I only cooked the smaller pie (and put the larger one in the freezer for a future potluck). I baked the pie in the wood cookstove's oven.
A nice hearty meat pie -- perfect for nasty snowy weather.
Here's the recipe I used:
Meat pies (1 large, 1 small)
Into the crock pot:
2 chuck roastsFilling:
¼ cup Worcestershire sauce
5 medium potatoes, diced
Simmer all day, then shred meat and refrigerate overnight
Shredded meat + potatoesCrust:
Two jars carrots
1 jar peas
2 chopped onions
½ cup water
To taste: garlic, salt, thyme, pepper, sage, mustard powder
6 cups flour
1 teaspoon salt
2 cups lard
¾ cup water