Photography by Rob Kinghorn
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin

First published in Wish March 2006

Ingredients (Makes 8 servings)

2	tablespoons vegetable oil
2	cups finely chopped onion
1	cup finely chopped fennel
1	tablespoon minced garlic
1	pound pork sausage, removed from casing
1	pound lean ground beef (or veal)
2	cinnamon sticks
1/4	teaspoon each nutmeg, clove, allspice
1/2	teaspoon each ground ginger, dry mustard
3	bay leaves
2	teaspoons Worcestershire sauce
1	cup grated carrot
1	cup grated Yukon gold potato
2	cups chicken stock
1/4	cup pearl barley
	egg mixed with 1 teaspoon of dry mustard

Instructions

1. Preheat oven to 350 F.
2. Over medium heat, sweat onions, fennel and garlic in vegetable oil until translucent.
3. Mix in pork and beef, stirring to brown.
4. Add spices and Worcestershire sauce, and mix well.
5. Stir in vegetables, stock and barley. Bring to a simmer and cook for 20 minutes, stirring often.
6. Let mixture cool. Remove bay leaves and cinnamon sticks. Fill pie plate with filling and brush outer edge of pie shell with egg wash. Lay pastry top over filled shell and crimp edges to form a seal. Brush top with egg wash and bake for 1 hour until golden.

Nutritional information

Nutrients per serving: 800 calories, 52 g fat, 32 g protein, 53 g carbohydrates, 7 g fibre. Excellent source of vitamins A, B6, B12, C, D and E, folate, niacin, thiamin, riboflavin, iron, phosphorus and zinc.

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