Yield: 1 - 9” pie


2 lb.  Lean pork butt, ground
2  Medium onions, diced
1  Clove garlic, minced
2T  Oil

As needed:
Salt & Pepper
Bell’s Stuffing Mix


1. Brown the pork in a small amount of oil.
2. Add the onions and garlic and cook until onions are translucent.
3. Add seasoning and enough water to cover meat and bring to a simmer.
4. Cook until meat is very tender about 1 1/2 hours adding water as needed.
5. Add enough stuffing mix to bind filling.
6. Use your favorite double crust recipe.