Place the lard or shortening in a bowl. Add the boiling water, then stir well to melt the fat. Add the flour, baking powder and salt, and mix with a spoon or electric mixer to make a smooth dough. Scrape half of the dough out of the bowl onto a piece of p
Put the salt, water and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, then drain them, saving the water.
In a large frying pan, brown the meat, draining off any excess fat when finished. Add the onion, celery, garlic, spices and potato water to the meat. Bring it to a boil, then lower the heat to simmer. Stirring occasionally, continue simmering the mixture
Mash about half of the potato chunks, and add them to the meat. Gently stir in the remaining chunks of potato. Remove the mixture from the heat and let it cool to room temperature.
Take one piece of dough out of the refrigerator, unwrap it, and dust both sides with flour. Roll it out to about 1/4-inch thick (or less if you prefer a thinner crust). Line a 9-inch pie pan with the dough, and fill it with the cooled meat mixture. Roll o
Bake the pie in a preheated 450°F oven for 15 minutes. Reduce the oven heat to 350°F, and bake for an additional 30 minutes, or until the pie is golden brown. Let the pie cool for 15 minutes or so to set up before slicing.
This non-traditional filling is just as popular in the Gray household.
1 lb ground or cubed beef1 1/2 cups thinly sliced onions (6 to 8 ozs, 1 1/2 medium onions) 3 cups (8 ozs) sliced mushrooms2 large (about 10 to 12 ozs, raw weight) green or red peppers1 tsp salt1 tsp black pepper1 1/2 cups (6 ozs)
Prepare pastry as directed on the previous page, and chill it while you make the filling. Brown the meat, then drain off the fat. Add the vegetables and cook until most of the moisture has evaporated, about 5 to 10 minutes. Stir in the salt and pepper. Co