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
Dough for double-crust pie
French Meat and Vegetable Pie
Prep Time
20 min
Cook Time
30 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
- Dough for double-crust pie
- 1 large egg, lightly beaten, optional
Directions
- 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.
- On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the dough 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.
- Bake for 30-35 minutes or until crust is golden brown.
Nutrition Facts
1 serving: 531 calories, 32g fat (12g saturated fat), 103mg cholesterol, 724mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 25g protein.
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