Directions

1. In a large skillet or casserole, crumble and sear 2 lb ground pork and 1 lb ground beef in 2 batches – doing this in two smaller batches will assist in ensuring the meat is all nicely browned. Remove each batch after it’s browned. Start with 1 lb pork and half the 1 lb beef block and then remove that and add in the second batch. The meat will brown in its own fat – you do not need to add more fat.

2. Roughly chop scallions, shallot, garlic and greens. Add to the pan where you seared the meat and allow to cook in the fat for 2 mins, then turn off the heat. Add grated potato, vinegar, zest and spices. Add meat back into the pan and crack the egg in, mix with a fork until fully blended.

3. Line an unbuttered 9 or 10 inch cast iron, pie tin or casserole with one crust and spoon the filling and juices into the crust. Lay the second crust on top, cut a few small holes in it and pinch the edges to seal. Brush with one beaten egg mixed with one tablespoon of water.

4. Bake at 425º for 20 mins and then reduce heat to 325º, cook for 45 more minutes. If the top starts to brown, tent with aluminum foil.

5. Remove and let cool at least 1 hour before serving.