Aunt Julie's meat pie

By tinathorn

Ingredients

• Beef more lean
• pork the Shoulder
• Onions

Preparation

Step 1

I use equal parts beef and pork
Beef more lean, pork Shoulder

Cut both into large chunks. Layer in a big pot with sliced onions. Be generous with onions
Season with pepper and garlic powder
Add water to almost full cover of meat

Bring to boil, lower to simmer for 3 hours... stirring Often
Equal beef to pork. Start with 5 -10 lbs each, likely yield 4-10 pies

Separate the meat mix from liquid
I usually do this part above one day and refrigerate over night
That way fat can be skimmed off broth and meat more easily handled
Shred beef pork and onions (by hand)
I make my pie crust with a biscuit recipe... but I reduce the baking powder to 1/3 of recipe
Make your dough... don't over mix....
I usually put two biggish scoops of meat into the pie. ... sometimes more. It will depend on how meaty you want them
Add one scoop of broth
Cover with biscuit lid and bake at 400 until crust is browned... about 20-30 minutes
You will have more broth than you will need for the pies. It makes an EXCELLENT Italian wedding soup
also. I put a little broth in s bowl to baste the tops of the pies
To that i add salt, pepper, paprika and more garlic/onion powder
Makes the crust more savory
Yes you can use premade crust. Just keep in mind they are meant for fruit or egg and therefore richer. The biscuit just is better fit with meat
And with leftover dough easy cinnamon rolls!