In the process ... having to sub spices: allspice for mace, marjoram for savory, (used sage). Olive oil for the bacon fat. I added a stalk of celery & more garlic, probably 2 cloves. I'm combining w another recipe here that adds unseasoned, mashed potatoes with the meat mixture, less than 2c mashed. 'Not so sure I'd like "meat pie" - & it'll be more filling with a little potato action. My ground pork was only 1#. I "repinched" the spices - meaning allspice, sage & marjoram. It filled a deepdish pie plate. 'Kinda reminds me of Shepard's pie mixed together. 'Thinking the "good"-ness of the pie depends on the chicken broth since it's the predominant flavor added. Mine's homemade so it'll probably be good. 'Baking at 375 like I would a regular pie since it isn't all that wet - to need a higher temp...Done in 45. Still reminds me of Shepard's pie. 'Not a bad thing, just meaty - & with potato addition - a bit potatoey. :? :D 'Think this is a "man food". I'd like more spices & ingredients, but that'd be an entirely different recipe then.
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In the process ... having to sub spices: allspice for mace, marjoram for savory, (used sage)....