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Christmas Meat Pie

"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."
  • Total Time
    Prep: 1-1/4 hours Bake: 50 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound ground pork
  • 1 pound ground venison
  • 3 cups water
  • 2 medium onions, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons beef gravy mix
  • 2 teaspoons dried thyme
  • 2 teaspoons ground mustard
  • 3 garlic cloves, minced
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 cups hot mashed potatoes (prepared without added butter or milk)
  • Pastry for double-crust pie (9 inches)
  • Milk

Directions

  • In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes.
  • Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
  • Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown.
Nutrition Facts
1 slice: 517 calories, 24g fat (10g saturated fat), 96mg cholesterol, 569mg sodium, 44g carbohydrate (5g sugars, 4g fiber), 28g protein.

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