Meat Pie

Meat Pie Pastry dough, double crust 1 Tbsp. vegetable oil 1/2 pd. ground pork 1/2 pd. ground beef 3/4 c. onion, chopped 1 Tbsp. garlic, chopped 3/4 c. shredded carrots 1/2 c. finely chopped celery 1 c. beef stock 1 tsp. dried parsley or 1Tbsp. fresh parsley 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. dried sage 1/4 tsp. dried thyme 3 finger pinch ground cloves 3 finger pinch ground cinnamon 3 finger pinch ground nutmeg 1 Tbsp. dry bread crumbs Preheat an oven to 400. Roll out pastry dough into 2 circles to fit 9 inch pie pan. Place bottom crust in pie pan & set aside top crust. In a lg. skillet, over med.- high temperature heat oil; sauté pork, beef, onion, garlic, carrots, & celery until vegetables are tender & meat is cooked through. Drain any excess fat from the pan. Add beef stock, herbs, & spices to meat & vegetable mixture; simmer over low-med. heat, covered, for about 15 - 20 mins. Remove skillet from heat & stir in dry breadcrumbs. Allow the meat filling to sit for a few mins. Spoon filling into crusted pie pan; top w/ remaining pastry dough. Crimp dough to seal; cut slits in dough to ventilate the top; bake pie for 12 mins. Reduce heat to 350 degrees F. & continue baking pie for 25 - 30 mins, or until the pastry is golden brown.