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Ingredients
- Double or triple the recipe if you want to make pies.
- 1 lb. ground beef
- 1 lb. ground pork
- ½ celery (chopped fine)
- 1 tsp allspice
- Tsp poultry seasoning
- 1 tsp sage
- Pinch cinnamon
- Pinch of parsley flakes
- 3 potatoes mashed (just like regular mashed potatoes—chives are great in that)
- I always put some turkey juice in it while the turkey is cooking.
Preparation
Step 1
It is all fried first, then added to the mashed potatoes. I do that, then freeze it, take it out several days before Thanksgiving, and put it in the oven ½ hour before Turkey is done. If you double the recipe, you put ½ in a pie shell after Thanksgiving. The other ½ is used to stuff the bird and put the rest in a casserole to bake.
The pie is a meal in itself. I bake that until crust is light brown and freeze it until we want that. My middle daughter always wants that for her birthday, so I save it for her. I even chop up some of the turkey and add that to the pie and any leftover gravy and mashed potatoes---sometimes I get 2 pies!