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French Meat and Vegetable Pie Recipe
French Meat and Vegetable Pie Recipe photo by Taste of Home

French Meat and Vegetable Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

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

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.

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.
Originally published as French Meat Pie in Country Ground Beef 1993, p67

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.

Reviews for French Meat and Vegetable Pie

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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
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
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
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
Reviewed Jan. 12, 2013

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

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