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French Meat and Vegetable Pie

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.
  • Makes
    8 servings


  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup mashed potatoes (with added milk and butter)
  • 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 large 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 crust; fill with meat mixture. Top with crust; seal and flute edges. Make slits in top crust. Brush with egg if desired.
  • Bake at 375° until golden brown, 30-35 minutes.
Nutrition Facts
1 piece: 531 calories, 32g fat (12g saturated fat), 103mg cholesterol, 724mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 25g protein.

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  • Nancy
    Oct 30, 2020

    My French-Canadian in-laws make something very similar with just diced carrots, diced onions & diced potatoes with a top crust only.

  • Kane2
    Oct 30, 2020

    I am so happy to see this recipe. My mother-in-law would make many of these at Christmas and give them away and that would be our Christmas Eve dinner. She did not put veggies in it - just the two meats, mashed potato and onion. Everyone in my family loves it!!!

  • Suellen
    May 2, 2020

    Made this a few days ago with a couple minor changes. I was concerned that the bottom crust would be soggy so I pre-baked it before adding the meat mixture. Since I was only cooking for my husband and myself (and he's not crazy about eating leftovers) I cut out the pork to make less filling. I used a bag of frozen soup veggies which gave us a little more veg than the recipe calls for but that was fine with us. I added a little worcestershire sauce as well to give it some depth of flavor, which it needed. Overall, a very good recipe that I will make again.

  • Amy
    Apr 1, 2020

    Oh my! This is excellent!! I would recommend this to anyone who likes pot pies! I will definitely be making this again! The all spice is a MUST! My family LOVED it!

  • Joy
    Sep 15, 2019

    This pie is AMAZING . Great flavor and fairly easy to make . I will be making this again soon as the pie didn't last long .

  • rwylie17
    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.

  • twhitney
    Jan 16, 2013

    No comment left

  • justJullie
    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!

  • Juansmom
    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!!

  • poetwife
    Jan 13, 2013

    No comment left