French Meat and Vegetable Pie

Total Time

Prep: 20 min. Bake: 30 min.


8 servings

Updated: Mar. 18, 2023
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! My co-worker shared the recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana
French Meat and Vegetable Pie Recipe photo by Taste of Home


  • 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
  • Dough for double-crust pie
  • 1 large egg, lightly beaten, optional


  1. Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. In the same skillet, brown beef and pork together until no longer pink, breaking meat into crumbles; drain. Combine onion, meat, potatoes, vegetables and seasonings.
  2. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill bottom crust with meat mixture. Place crust over filling; trim, seal and flute edge. Cut slits in top. If desired, brush with egg.
  3. Bake until golden brown, 30-35 minutes.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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