Swedish Veal Pot Pie

 
Updated 11/18/2021 8:57 PM

Swedish Veal Pot Pie
2 tablespoons butter
1 tablespoon oil
1/4 cup white wine
1 onion, finely chopped
2 pounds ground veal
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 bay leaf
1 clove garlic, minced
Salt and pepper to taste
1 double-crust, 9-inch, deep-dish pie crust

In heavy saucepan heat butter, oil and white wine. Sauté onion until tender. Add veal, cinnamon, cardamom, nutmeg, bay leaf and garlic. Sauté for 1 to 2 minutes. Add enough water to cover meat. Cover and simmer for 45 minutes.

Uncover and cook over high heat until liquid is reduced to half the level of the meat. Season with salt and pepper. Let meat cool; refrigerate to improve flavor.

Heat oven to 400 degrees.

Line 9-inch deep-dish pie pan with pastry. Spoon meat into pan. Cover with top crust and crimp edges to seal. Cut slits in top. Bake for 5 minutes. Remove pan; reduce heat to 350 degrees. Return pie to oven and bake for 45 minutes.

Serves four to six.

Nutrition values per serving: 569 calories, 35 g fat, 28 g carbohydrates, 1 g fiber, 33 g protein, 134 mg cholesterol, 609 mg sodium.

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