Beef & Pork Pie

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Ingredients

• 8 ounces ground pork
• 1 cup finely chopped celery
• 3/4 cup water
• 1/4 cup chopped onion
• 1 teaspoon instant beef bouillon granules
• 1 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons each chopped fresh parsley and sliced black olives
• 1 tablespoon ketchup
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups chopped cooked beef chuck
• 2 (9-inch) unbaked pie shells

Directions

• 1
  Cook ground pork in a medium skillet over medium-high heat until browned and crumbly, about 10 minutes; drain.
• 2
  Combine celery, water, onion and bouillon granules in a medium saucepan. Cook over medium heat, covered, for 10 minutes.
• 3
  Combine 1/4 cup milk and flour in a small bowl and mix well. Stir in remaining milk. Add to celery mixture. Cook, stirring continually, just until thickened, about 5 minutes.
• 4
  Stir in pork, parsley, black olives, ketchup, salt and black pepper. Bring to a boil.
• 5
  Preheat the oven to 400ºF.
• 6
  Sprinkle beef in the bottom of one of the pie shells. Spoon pork mixture on top of beef. Cut out center opening and leaf-shaped vents from remaining pie shell. Place on top of pie, fluting edges. Arrange leaf shapes on top of the crust. Bake pie until golden, 30 to 35 minutes. Let stand for 15 minutes.