Two-day meat pie

It was my turn to host our neighborhood potluck last week. I wanted to make something different, and spent a few days noodling around what it should be. In the end, I decided to make a (beef) meat pie. Not terribly creative, perhaps, but it was tasty.

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 roasts
¼ cup Worcestershire sauce
5 medium potatoes, diced
Simmer all day, then shred meat and refrigerate overnight

Filling:

Shredded meat + potatoes
Two jars carrots
1 jar peas
2 chopped onions
½ cup water
To taste: garlic, salt, thyme, pepper, sage, mustard powder

Crust:

6 cups flour
1 teaspoon salt
2 cups lard
¾ cup water