Favorite French Canadian Meat Pie Recipe
- 1-1/4 pounds ground pork
- 1/2 pound ground beef
- 1/4 pound ground veal
- 1 cup grated peeled potatoes
- 1/2 cup grated onion
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried savory
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon ground cloves
- 1/4 cup plus 2 tablespoons water, divided
- 1/4 cup dry bread crumbs
- 1 egg
- Pastry for double-crust pie (9 inches)
- In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
- Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
- Preheat oven to 400°. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
- Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown. Yield: 8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Favorite French Canadian Meat Pie(7)
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My mother used to make a pie very similar to this, except that she used regular mashed potatoes (leftover) instead of the grated potatoes. This would be added in step 2 in place of the bread crumbs.
My girlfriend and I used to make about 20 or so meat pies when our kids were young and we had lots of energy and motivation. This year my grown children wanted to know why I don't make the pies any more. I have lost the old recipe and found this on on the taste of home website. It seemed to be the closest one to the old one I used to make. The pie came out tasting almost exactly like the ones we used to make! I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve.
I thought this was very tasty. However my husband didn't care for it at all. It was a little dry, I think I might try puting some broth of some kind in it next time.
Going to make this over the holiday! Savory is a herb. you'll find is in McCormick spice section or substitute it with dried thyme. Although thyme is stronger in flavor.
Simply delicious. Only ingredient I couldn't find is dried savory. Could someone please help me and explain to me what this seasoning is and where I buy it! Thanks.
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