Bouvier meat pie recipe for dogs

Breed Trivia: The Bouvier des Flandres was first bred for herding cattle by Flemish breeders. It was also used extensively during the First World War as both a messenger and an ambulance dog. Unfortunately due to so many being killed the breed was almost wiped out in the trenches of France. In the '20s the breed was revived and today enjoys much popularity.

Ingredients
2 tablespoons oil
225 grams boneless beef
225 grams boneless veal
2 tablespoons butter
3 leeks
3 stalks of celery
8 small white baby cabbage
1 tablespoon tamari sauce
1 tablespoon dry sherry
½ teaspoon dried thyme
Salt
Ground pepper
2 tablespoons parsley
½ cup Basic Dog Broth (see content with directions for preparation)
2 tablespoons cornstarch
Dough for double-crust 22 centimeter pie

Heat oven to 175 C.
Brown the meat in a heavy frying pan and then transfer to a bowl.

Wash the leeks and cut the whites into rounds. Slice the celery, carrots and peel the baby cabbage . Cook in butter for about 7 minutes and then stir in the meat and the tamari, sherry and thyme. Season to taste. Take off the stove and add parsley. Take half of the dough and roll it to be placed in the bottom of the pie dish. Into this open piecrust pour the meat and vegetables. Mix the broth and cornstarch together and pour over the filling. Use the remaining pie dough to cover the pie dish and seal the edges. Make a cut in the middle of the upper piecrust. Place in preheated oven for 45 minutes or until a golden brown. Let cool before serving. Makes a 22 cm pie.