1/4 lb. bacon, cut into 1/2″ pieces
3/4 lb lean ground pork
3/4 lb lean ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 cups chopped onion
2 tablespoons finely chopped garlic
1/2 teaspoon dried thyme leaves
1 teaspoon of dried savory
2 tablespoons all-purpose flour
2 cups reduced sodium chicken broth
1 cup water
1 bay leaf
2 tablespoons finely chopped parsley leaves
1 large or 2 small baking potatoes, peeled, thinly sliced and blanched
Pastry for a double crust pie…make your favorite or store bought
1 egg yolk beaten with 1 tablespoon milk
In a large heavy saucepan over medium-high heat cook the bacon until crisp and the fat is rendered, about 6 minutes. Add the pork, beef, salt, pepper, cinnamon and cloves. Cook stirring to break up any lumps until the meat is well browned. Add the onions and cook until soft. Add the garlic, thyme, and flour, chicken broth, water and bay leaf, and cook stirring occasionally for about 30 mins or until most of the liquid has evaporated and the meat is tender and flavorful. Remove the bay leaf and stir in parsley. Set aside to cool to room temperature then transfer to a mixing bowl and refrigerate covered until thoroughly chilled about 2 hours or overnight.
On a lightly floured surface roll the dough out and place into a 9-1/2 or 10″ by 2″ deep dish pie pan. Spoon half of the chilled meat mixture into the pie crust. Place the blanched potato slices overlapping on each other on top of the meat filling. Press downward to flatten layers, then top with the remaining eat filling. Lightly brush the edges of the overhanging pastry with some of the egg yolk mixture. Roll out another crust and place on top of the pie. Trim edges and press to seal. Using a sharp knife cut several steam vents in top of pastry. Refrigerate the pie for at least 15 minutes.
Preheat oven to 425°F and position oven rack on the lowest rung of the oven. Using a pastry brush lightly brush the top of the pie with some of the remaining beaten egg and bake the pie for 20 minutes, then reduce the heat to 350°F and continue to bake the pie until the crut is golden brown approx 35 to 40 mins.