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Christmas Meat Pie

 Christmas Meat Pie
"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."
6-8 ServingsPrep: 1-1/4 hours Bake: 50 min.


  • 1 pound ground pork
  • 1 pound ground venison
  • 3 cups water
  • 2 medium onions, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons beef gravy mix
  • 2 teaspoons dried thyme
  • 2 teaspoons ground mustard
  • 3 garlic cloves, minced
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 cups hot mashed potatoes (prepared without added butter or milk)
  • Pastry for double-crust pie (9 inches)
  • Milk


  • In a large skillet, cook pork and venison over medium heat until no
  • longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme,
  • mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 1 hour or until vegetables are tender,
  • stirring occasionally. Drain. Stir in potatoes.
  • Line a 9-in. deep-dish pie plate with bottom pastry; trim even with
  • edge. Add meat mixture. Roll out remaining pastry to fit top of pie.

2 of 2

Christmas Meat Pie (continued)

Directions (continued)

  • Make decorative cutouts or cut slits in pastry; place over filling.
  • Trim, seal and flute edges.
  • Brush pastry and cutouts with milk; place cutouts on the pie. Bake at
  • 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes
  • longer or until golden brown. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 517 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 569 mg sodium, 44 g carbohydrate, 4 g fiber, 28 g protein.