Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Two 9-inch pie crusts
- 1/2 pound bulk breakfast sausage
- 3/4 pound ground beef
- 1 small onion, chopped
- 1/2 teaspoon celery seed
- 1/2 teaspoon poultry seasoning
- Salt to taste
- A few grinds of fresh black pepper
- Small can chopped green chilies (optional)
- 2 cups boiled potatoes, cubed
- 1 cup gravy of your choice
Directions
Preheat oven to 375 degrees. Saute breakfast sausage, ground beef, onion, celery seed, poultry seasoning, salt and pepper together. Stir in green chilies. Pour into pie crust and top with the second pie crust.
Bake about one hour until brown and bubbly. Serve warm.
Cool this mixture, then fold in the cubed boiled potatoes and gravy
Category:New England Recipes
Category:New England Meat Dishes