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Cook Time:1 hr 15 minsAdditional Time:1 hr 5 minsTotal Time:2 hrs 20 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:1 hr 5 minsTotal Time:2 hrs 20 minsServings:10Yield:10 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhole-wheat pastry flour1 ¼cupsall-purpose flour½teaspoonsalt4tablespoonscold unsalted butter, cubed¼cupreduced-fat sour cream3tablespoonscanola oil½cupice water1large egg white, lightly beaten, for brushingFilling1medium russet potato, peeled2medium carrots or parsnips, peeled1small onion1 ½pounds95%-lean ground beef8ouncesground pork1cupnonfat milk½cupdried cranberries2teaspoonsground allspice1teaspoonsalt½teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhole-wheat pastry flour
1 ¼cupsall-purpose flour
½teaspoonsalt
4tablespoonscold unsalted butter, cubed
¼cupreduced-fat sour cream
3tablespoonscanola oil
½cupice water
1large egg white, lightly beaten, for brushing
Filling
1medium russet potato, peeled
2medium carrots or parsnips, peeled
1small onion
1 ½pounds95%-lean ground beef
8ouncesground pork
1cupnonfat milk
½cupdried cranberries
2teaspoonsground allspice
1teaspoonsalt
½teaspoonfreshly ground pepper
DirectionsTo prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a food processor and pulse to mix. Pulse in butter until the mixture resembles coarse meal. Pulse in sour cream and oil. With the motor running, add ice water and process just until the dough comes together. (Add more water, a teaspoon at a time, if necessary.) Divide the dough in half, shape into 2 disks, wrap in plastic and refrigerate while you prepare the filling.To prepare filling: Clean the food processor and fit with the shredding disc. Cut potato, carrots (or parsnips) and onion into pieces that will fit through the tube. With motor running, drop in the vegetables until they’re all shredded.Combine beef, pork, milk and the shredded vegetables in a high-sided skillet or Dutch oven. Cook over medium heat, mashing and stirring with a potato masher, until the meat is dry and all the liquid has evaporated (the masher helps you check for liquid), 40 to 50 minutes. If the bottom starts to brown or stick before the liquid has evaporated, reduce the heat and continue cooking and mashing until the liquid is gone. Stir in cranberries, allspice, salt and pepper.Preheat oven to 375 degrees F.Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch deep-dish pie pan. Scrape the filling into the crust and pat down gently. Roll the remaining dough into a 12-inch circle and cover the filling with it. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers or crimp with a fork. Brush the top of the crust with egg white.Bake the pie until the crust is golden, about 45 minutes. Let cool for 20 minutes before cutting.TipsMake Ahead Tip: Prepare through Step 5 (omit egg wash), wrap unbaked and refrigerate for up to 1 day or freeze for up to 1 month. Brush with egg and let stand at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake forEquipment: 9-inch deep-dish pie panEasy rolling: Roll one portion of pastry dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into the pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the filling. Peel off the remaining paper.Originally appeared: EatingWell Magazine, September/October 2012
Directions
To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a food processor and pulse to mix. Pulse in butter until the mixture resembles coarse meal. Pulse in sour cream and oil. With the motor running, add ice water and process just until the dough comes together. (Add more water, a teaspoon at a time, if necessary.) Divide the dough in half, shape into 2 disks, wrap in plastic and refrigerate while you prepare the filling.To prepare filling: Clean the food processor and fit with the shredding disc. Cut potato, carrots (or parsnips) and onion into pieces that will fit through the tube. With motor running, drop in the vegetables until they’re all shredded.Combine beef, pork, milk and the shredded vegetables in a high-sided skillet or Dutch oven. Cook over medium heat, mashing and stirring with a potato masher, until the meat is dry and all the liquid has evaporated (the masher helps you check for liquid), 40 to 50 minutes. If the bottom starts to brown or stick before the liquid has evaporated, reduce the heat and continue cooking and mashing until the liquid is gone. Stir in cranberries, allspice, salt and pepper.Preheat oven to 375 degrees F.Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch deep-dish pie pan. Scrape the filling into the crust and pat down gently. Roll the remaining dough into a 12-inch circle and cover the filling with it. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers or crimp with a fork. Brush the top of the crust with egg white.Bake the pie until the crust is golden, about 45 minutes. Let cool for 20 minutes before cutting.TipsMake Ahead Tip: Prepare through Step 5 (omit egg wash), wrap unbaked and refrigerate for up to 1 day or freeze for up to 1 month. Brush with egg and let stand at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake forEquipment: 9-inch deep-dish pie panEasy rolling: Roll one portion of pastry dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into the pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the filling. Peel off the remaining paper.
To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a food processor and pulse to mix. Pulse in butter until the mixture resembles coarse meal. Pulse in sour cream and oil. With the motor running, add ice water and process just until the dough comes together. (Add more water, a teaspoon at a time, if necessary.) Divide the dough in half, shape into 2 disks, wrap in plastic and refrigerate while you prepare the filling.
To prepare filling: Clean the food processor and fit with the shredding disc. Cut potato, carrots (or parsnips) and onion into pieces that will fit through the tube. With motor running, drop in the vegetables until they’re all shredded.
Combine beef, pork, milk and the shredded vegetables in a high-sided skillet or Dutch oven. Cook over medium heat, mashing and stirring with a potato masher, until the meat is dry and all the liquid has evaporated (the masher helps you check for liquid), 40 to 50 minutes. If the bottom starts to brown or stick before the liquid has evaporated, reduce the heat and continue cooking and mashing until the liquid is gone. Stir in cranberries, allspice, salt and pepper.
Preheat oven to 375 degrees F.
Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch deep-dish pie pan. Scrape the filling into the crust and pat down gently. Roll the remaining dough into a 12-inch circle and cover the filling with it. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers or crimp with a fork. Brush the top of the crust with egg white.
Bake the pie until the crust is golden, about 45 minutes. Let cool for 20 minutes before cutting.
Tips
Make Ahead Tip: Prepare through Step 5 (omit egg wash), wrap unbaked and refrigerate for up to 1 day or freeze for up to 1 month. Brush with egg and let stand at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake for
Equipment: 9-inch deep-dish pie pan
Easy rolling: Roll one portion of pastry dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into the pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the filling. Peel off the remaining paper.
Originally appeared: EatingWell Magazine, September/October 2012
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Nutrition Facts(per serving)382Calories15gFat37gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
