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French Meat and Vegetable Pie Recipe

French Meat and Vegetable Pie Recipe

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar—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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

Ingredients

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 1 pound ground beef
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Bake at 375° for 30-35 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts

1 piece: 531 calories, 32g fat (12g saturated fat), 103mg cholesterol, 724mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 25g protein.

Reviews for French Meat and Vegetable Pie

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MY REVIEW
rwylie17 User ID: 3897360 20479
Reviewed Nov. 2, 2013

"I have made this pie many times now. The first time I used the canned vegetables and omitted the allspice. It was good, but not great. The second time I used frozen vegetables and did add the allspice, and it was WONDERFUL. Allspice is the key to the flavor of this dish. We have also made it with mild pork breakfast sausage in place of the ground pork and we prefer it that way."

MY REVIEW
justJullie User ID: 4202247 20477
Reviewed Jan. 13, 2013

"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!"

MY REVIEW
Juansmom User ID: 4627977 20475
Reviewed Jan. 13, 2013

"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!!"

MY REVIEW
Womer User ID: 5292955 20105
Reviewed Jan. 13, 2013

"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."

MY REVIEW
Ni-Ni User ID: 2613585 20259
Reviewed Jan. 12, 2013

"jasmar: Such as the FRENCH MEAT pie below! Same pie ~ ~ NO VEGGIES NOR CANOLA OIL! Voila!"

MY REVIEW
Ni-Ni User ID: 2613585 41487
Reviewed Jan. 12, 2013

"jasmar: So? Use fruits or nuts or SOMETHING you like. Don't bad-mouth something you haven't made or tasted!"

MY REVIEW
Ni-Ni User ID: 2613585 46504
Reviewed Jan. 12, 2013

"My family LOVED this pie!"

MY REVIEW
Marcia G User ID: 4515528 40520
Reviewed Jan. 12, 2013

"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."

MY REVIEW
LynnWestbrookLutz User ID: 6294580 20472
Reviewed Jan. 12, 2013

"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 !"

MY REVIEW
SybleK User ID: 6186751 46501
Reviewed Jan. 12, 2013

"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."

MY REVIEW
JillinAZ User ID: 4430420 44471
Reviewed Jan. 12, 2013

"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."

MY REVIEW
MissCarol44 User ID: 6056464 17068
Reviewed Jan. 12, 2013

"I haven't tried this meat pie recipe yet, but have a question. I have made one similarly but it has no potatoes and from what my mom did in the 60's was to put in a can of cream of mushroom soup. From reading the recipe, is this more "drier" inside?"

MY REVIEW
Diane1969 User ID: 2751527 202093
Reviewed Jan. 12, 2013

"Nice comeback from Darlynn. I was taught if you can't say something nice then keep your mouth shut. This pie sounds wonderful..can't wait to make it."

MY REVIEW
DarLynn4706 User ID: 6637169 47206
Reviewed Jan. 12, 2013

"@Beattitude: Your attitude is so very sad and, on top of that, your intelligence is sorely lacking, dear. I live in Quebec.. you can't get much Frencher than that! LOL Please be informed that, contrary to what you might think, this pie is definitely bordering on "French".. look up "Tourtiere". Leave out the veggies, leave in the mashed potatoes, add another seasoning.. and voila! This is regular Christmas fare for Les Quebecois, and us English Quebec'ers as well. Hopefully, you come back and read this so you can learn something new today."

MY REVIEW
fredaevans User ID: 6360805 47205
Reviewed Jan. 12, 2013

"dinner can't get any simpler than this. I just use pre-done pie crusts to 'keep it simple.'"

MY REVIEW
tsuop User ID: 6274346 202092
Reviewed Jan. 12, 2013

"This is "rate the recipe" not the name. Just say if you like the dish & move on. Yummy, my family loved it! Will definately make it again. Thanks for another keeper recipe!!"

MY REVIEW
Beattitude12 User ID: 6243256 44382
Reviewed Jan. 12, 2013

"This may be yummy, but it's not French. Guarantee the French wouldn't have used canned vegetables or allspice; probably not ground beef either; they're not big on any kind of "all-in-one" dish."

MY REVIEW
mprk2b7w User ID: 1940287 46498
Reviewed Jan. 12, 2013

"This is a great tasting pie. This reminds me of a great tasting meat turkey stuffing that our French Grandmother used to make.( minus the crust) It would be even better if you cubed potatoes and cooked them with the onions and used frozen mixed vegetables or your own fresh vegetables from your garden or farmers market. Grandmother did not have the canned vegtables"

MY REVIEW
jasmar User ID: 6057769 20471
Reviewed Jan. 12, 2013

"I would not make this pie because of the vegetables."

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