Preheat oven to 375°F (190°C).
Heat oil in a large skillet over medium-high heat.
Brown ground beef and onion for 8 - 10 minutes. Add pork or second quantity of ground beef. Pour off excess fat.
Stir in flour.
Stir in chili sauce, beef broth, Worcestershire sauce, savory, thyme, cloves, cinnamon and bay leaf.
Simmer, stirring occasionally, for 5 minutes or until mixture thickens.
Remove skillet from heat. Remove bay leaf, and add carrots and peas. Set aside.
Cook potatoes in a large pot of boiling salted water until tender when tested with a fork. Drain and mash roughly.
Whip potatoes with an electric mixer, gradually adding butter and cream in a thin stream, until smooth. Season.
Fill deep-dish crust with meat mixture. Cover with whipped potatoes. Swirl into peaks with the back of a spoon. Set on a baking sheet and bake on the bottom rack for 45 minutes.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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