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French Meat and Vegetable Pie

 French Meat and Vegetable Pie
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 pound ground pork
  • 1 cup mashed potatoes
  • 1 can (8 ounces) mixed vegetables, drained
  • 2 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • 1 egg, lightly beaten, optional


  • In a skillet, heat oil over medium heat. Saute onion until tender.
  • Remove and set aside. Brown beef and pork together; drain. Combine
  • onion, meat, potatoes, vegetables and seasonings.
  • Line pie plate with pastry; fill with meat mixture. Top with crust;
  • seal and flute edges. Make slits in top crust. Brush with egg if
  • desired.
  • Bake at 375° for 30-35 minutes or until golden brown. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 531 calories,

2 of 2

French Meat and Vegetable Pie (continued)

Nutritional Facts: 32 g fat (12 g saturated fat), 103 mg cholesterol, 724 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein.