French Meat and Vegetable Pie

Name: French Meat and Vegetable Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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 pastry; fill with meat mixture. Top with crust; seal and flute edges. Make slits in top crust. Brush with egg if desired.
Bake at 375° for 30-35 minutes or until golden brown.

Nutrition Facts

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

Originally published as French Meat Pie in Country Ground Beef

Reviews

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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.
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!!
Womer

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.
Ni-Ni

Jan 12, 2013

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

Jan 12, 2013

jasmar: So? Use fruits or nuts or SOMETHING you like. Don't bad-mouth something you haven't made or tasted!
Ni-Ni

Jan 12, 2013

My family LOVED this pie!
Marcia G

Jan 12, 2013

I can't wait to try this recipe. My husband's grandmother used to make this, as did my grandmother(both of them were first generation French Canadian immigrants to the US). Unfortunately neither passed on the recipe to their daughters. I have also had the meat stuffing MPRK referred to. Trying to get that recipe from my husband's elderly aunt.
LynnWestbrookLutz

Jan 12, 2013

Beauttitude ... êtes-vous sérieux ? Vous êtes SO mal informés sur quisine français! Vous commenter cette recette comme si vous êtes un expert, alors qu'en réalité, vous êtes un idiot . Je réside dans Arthonnay , France. Est né et élevé en France toute ma vie. Pâtés à la viande sont l'un des principaux aliments de base dans quisine français. Si vous ne savez pas de ce dont vous parlez .... ferme ta gueule !
SybleK

Jan 12, 2013

I have made this several times...but use fresh vegetables...frozen in a pinch. I like to make a gravy to spoon over it when served... (the French would make a 'sauce'. :) My Cajun (French) grandchildren love this. [email protected] Beattitude....You sound very young and still have a lot to learn. (And MAY have gone to France on a short holiday...OR started reading a French cookbook...)~~~ "They're not big on any kind of 'all-in-one' dish".......hon, where do you think casseroles came from? (The French probably got them from the Greeks.) ~~~ I KNOW Julia Child used allspice in some of her recipes.