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Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar—and after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since.—Rita Winterberger, Huson, Montana
With Johnsonville Italian Sausage.
Nutritional Facts 1 piece equals 531 calories, 32 g fat (12 g saturated fat), 103 mg cholesterol, 724 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as French Meat Pie in Country Ground Beef , p67
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Reviewed on Jan. 13, 2013 by justJullie
I make something similar to this but the photo doesn't show canned veges, those are definitely frozen and I can't see mashed potatoes mixed in - I would think it would be a slightly pastier looking color. But it sounds good and easy. And to Beauttitude - if you are so sure the french don't make mixed up dishes, you have NEVER been to France. I stayed with a family there and we ate pot pie type dishes frequently, lots of leek pies and other 'pie' dishes. And as for the french not mixing their foods, you have obviously never heard of bouillabaisse or any of the great stews including ratatouille. Wow, what a inexperienced expert!
Reviewed on Jan. 13, 2013 by Juansmom
Looks scrumptious...I wonder what Sweeney Todd would think of all the fuss over this recipe!!! HA...Miss Carol, you are probably thinking of either shepherds pie or traditional (ie frozen style) pot pies! I make a similar meat filling for shepherds pie, except use garlic, LOTS or French Thyme, and pepper, splash of Worcestershire sauce and a can of cr. of mushroom soup, no allspice. Plop in baking dish, add a layer of shredded cheddar cheese, top with mashed potatoes and a bit more cheese. Sue me, I love cheese. Bake for a bit, 20 or 30 min? The traditional pot pie is a combo of meat, veg and gravy in a crust like this recipe, either top and bottom or just top crust. If mom put in cr of mushroom soup, that was probably her "gravy"...a moistener and to hold the filling together. Ah...I love recipes from the 60's! Jello, canned soup and canned meats!!
Reviewed on Jan. 13, 2013 by Womer
I'm sorry, I haven't made this particular pie, but I am French Canadian and we make something similar. Instead of beef we use ground pork, and substitute cinnamon and cloves for the allspice. Add to a large pot with chopped onion, salt to taste, water to cover and simmer the meat until cooked throughout. There are no other veggies. Chill, then remove the fat that rises to the top, reheat slightly, remove most of the excess liquid - but leave some, then put in pie crust. Bake until golden. Delicious and moist. This recipe has been in our family for generations and hasn't changed one iota in all that time.
Reviewed on Jan. 12, 2013 by Ni-Ni
jasmar: Such as the FRENCH MEAT PIE below! Same pie ~ ~ NO VEGGIES NOR CANOLA OIL! Voila!
jasmar: So? Use fruits or nuts or SOMETHING you like. Don't bad-mouth something you haven't made or tasted!
My family LOVED this pie!
Reviewed on Jan. 12, 2013 by Marcia G
I can't wait to try this recipe. My husband's grandmother used to make this, as did my grandmother(both of them were first generation French Canadian immigrants to the US). Unfortunately neither passed on the recipe to their daughters. I have also had the meat stuffing MPRK referred to. Trying to get that recipe from my husband's elderly aunt.
Reviewed on Jan. 12, 2013 by LynnWestbrookLutz
Beauttitude ... êtes-vous sérieux ? Vous êtes SO mal informés sur quisine français! Vous commenter cette recette comme si vous êtes un expert, alors qu'en réalité, vous êtes un idiot . Je réside dans Arthonnay , France. Est né et élevé en France toute ma vie. Pâtés à la viande sont l'un des principaux aliments de base dans quisine français. Si vous ne savez pas de ce dont vous parlez .... ferme ta gueule !
Reviewed on Jan. 12, 2013 by SybleK
I have made this several times...but use fresh vegetables...frozen in a pinch. I like to make a gravy to spoon over it when served... (the French would make a 'sauce'. :) My Cajun (French) grandchildren love this. ~~~@ Beattitude....You sound very young and still have a lot to learn. (And MAY have gone to France on a short holiday...OR started reading a French cookbook...)~~~ "They're not big on any kind of 'all-in-one' dish".......hon, where do you think casseroles came from? (The French probably got them from the Greeks.) ~~~ I KNOW Julia Child used allspice in some of her recipes.
Reviewed on Jan. 12, 2013 by JillinAZ
I've been looking for good recipes to use in the Breville Mini Pie Maker I received for Christmas. I'm off to the store to get ingredients to make this recipe. I did my reading about Tourtiere thanks to DarLynn and am excited to try something new.
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