• Pie Crust • Ground Beef • Ground Pork • Onions • Celery • Summer Savory • Cinnamon • Nutmeg • Cloves • Egg Yolk • Rolled Oats • Milk • Parsley • Salt • Pepper
Bring beef, pork, onion, celery, parsley, water, and all spices to a boil for 15-20 minutes. Then let simmer until the liquid is cooked down. Stir in the oats and set aside.
Put half of the meat mixture into one pie shell. Roll out the top crust and flute the two crusts together. Cut vents and brush with an egg yolk and milk wash.
Bake in the bottom third of the oven for 35 to 45 minutes or until the crust is golden.
Let the pie stand for 5-10 minutes before serving with a tart tomato antipasto, or tossed salad. Click through for Instant Pot directions.