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

French Meat Pie Recipe

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Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch. The aroma was familiar to me, and I asked for a taste. To my amazement, it was the same pie my grandmother used to serve when I was a youngster! I copied the recipe, and I have been enjoying French Meat Pie ever since. It's still delicious!
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 pound ground pork
  • 1 large onion, thinly sliced
  • 1 cup mashed potatoes
  • 2 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • 1 egg, beaten, optional


  1. In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain.
  2. In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture.
  3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown. Yield: 8 servings.
Originally published as French Meat Pie in Reminisce May/June 1992, p37

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Reviewed Dec. 26, 2013

what do you do with the potatoes ? Do you mix it (the POTATOES with the meat the recipe doesn't say?

Reviewed Feb. 18, 2013

I only used pork & never put mashed pot. in it but I'll try this on for size!

Reviewed Nov. 13, 2012

I've made this many times in the past and have come up with some alterations. Instead of a whole onion, only use 1/2 onion. Also instead of the 2 tsp. Allspice, cut down to 1/4 tsp. to 1/2 tsp. Allspice can be an overpowering spice. Other than that very easy and very tasty.

Reviewed Dec. 17, 2010

Best meat pie ever!

Reviewed Dec. 29, 2009

Shades of childhood! This is the tortierre of my childhood. A staple at Christmas. Mom learned the recipe from my father's mother. The only difference is that she didn't use ground beef. Just pork.

I make every year for dad

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