Dave's Eats

• 1 1 onion, finely diced
• 1 stalk 1 stalk celery, finely diced
• 1 1 carrot, finely diced
• 1 lb 1 lb (450 g) lean ground beef
• 1 lb 1 lb (450 g) ground pork
• 1 cup 1 cup (240 g) beef stock (low-sodium)
• 0.5 0.5 beef bouillon cube

• 1 1 onion, finely diced
• 1 stalk 1 stalk celery, finely diced
• 1 1 carrot, finely diced
• 1 lb 1 lb (450 g) lean ground beef
• 1 lb 1 lb (450 g) ground pork
• 1 cup 1 cup (240 g) beef stock (low-sodium)
• 0.5 0.5 beef bouillon cube

Cook onion, carrot, celery, ground meats, beef stock, and bouillon cube on high heat in beef broth for about 30 minutes or until broth is reduced and the carrots, onions, and celery are soft.

• 2 cloves 2 cloves garlic, finely diced
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) salt

• 2 cloves 2 cloves garlic, finely diced
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) salt

When the stock has been reduced, add garlic and salt and cook for 10 minutes more. If using stock that contains salt, modify amount of added salt accordingly.

• 1 cup 1 cup (240 g) beef stock (low-sodium)

• 1 cup 1 cup (240 g) beef stock (low-sodium)

Add more beef broth, bring to boil, then reduce heat to simmer until most liquid is gone, about another 30 minutes or longer.

• ¹⁄₂ cup ¹⁄₂ cup (55 g) bread crumbs

• ¹⁄₂ cup ¹⁄₂ cup (55 g) bread crumbs

Turn off heat and add bread crumbs and stir which should soak up remaining liquid and fat.

• 1 tsp 1 tsp (2 g) summer savoury
• ¹⁄₄ tsp ¹⁄₄ tsp black pepper, finely ground
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) mustard powder
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) ground cloves
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) ground allspice
• ¹⁄₂ tsp ¹⁄₂ tsp (2 g) cinnamon
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) nutmeg

• 1 tsp 1 tsp (2 g) summer savoury
• ¹⁄₄ tsp ¹⁄₄ tsp black pepper, finely ground
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) mustard powder
• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) ground cloves
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) ground allspice
• ¹⁄₂ tsp ¹⁄₂ tsp (2 g) cinnamon
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) nutmeg

Add spices and stir and cook another 5 minutes.

Preheat oven to 425 degrees F. Line a pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Cover edges of pie with strips of aluminum foil.

Preheat oven to 425 degrees F. Line a pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Cover edges of pie with strips of aluminum foil.