Deep-Dish Meat Pie

Preparation Time: 2 hours

Yield: 12 small, 9 generous or 6 whopping servings

Dough:

In large mixing bowl, combine:

5 cups Robin Hood Flour

1/2 tsp salt

2 cups Tenderflake shortening at room temperature

3/4 cup ice cold water

Combine flour, salt and lard with dough knives until pea-sized clumps form.

Add water and mix with hands to create a uniform mixture.

Put a wet cloth on the counter and place a floured cookie sheet on top of it.

Put the dough on it and use a rolling pin to roll it out to cover the cookie sheet.

Flip the cookie sheet over to drop the dough into a 9x14" pyrex lasagne pan.

Repeat to create the top crust. The more flour there is the easier it is to get the dough off of the cookie sheet.

Brown 1.0 kg lean ground beef (2 lbs)

and 0.5 kg ( 1 lb) lean ground pork.

Drain well.

Combine in large mixing bowl:

19 oz canned diced tomatoes

one beaten egg

1 tsp worstershire sauce

dash of nutmeg

dash of onion powder

1/2 tsp salt

3/4 cup dry breadcrumbs

cooked meat

mix well

Pour into dough-line lasange pan and spread evenly.

Martha would brush the underside of the top crust with beaten egg whites.

Flip the top crust onto the pan, crimp the edges together and trim the excess.

Bake in 425 ° F oven for 90 minutes uncovered.

Freezes well and reheats from frozen in a 325 F oven in 1.5 - 2 hours.

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