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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

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 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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