1/4 pound bacon, cut into 1/2-inch pieces
3/4 pound lean ground pork
3/4 pound lean ground beef
1 1/2 teaspoons Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups chopped onions
1/3 cup chopped celery
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh or 1 teaspoon dried savory
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
1 cup water
2 tablespoons tomato paste
1 bay leaf
2 tablespoons finely chopped parsley leaves
1 large or 2 small baking potatoes, peeled, thinly sliced, and blanched
Pastry for a double crust pie, recipe follows, or store bought
1 egg yolk, beaten with 1 tablespoon milk
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 cups plus 1/4 cup all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold solid vegetable shortening
5 to 6 tablespoons ice water
* The larger portion of dough should be used for the bottom crust of the pie.
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