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Canadian Meat Pie

1-lb ground beef
3/4-lb ground pork
3/4-cup chopped onion
2-celery ribs, chopped
3-garlic cloves, minced
6-cups hot mashed potatoes (prepared without milk or butter)
1/4-cup chicken broth
1/2-tsp dried rosemary, crushed
1/2-tsp rubbed sage
1/2-tsp dried thyme
1/4-tsp dried marjoram
Salt and pepper to taste
Pastry for 2 double crust 9" pies
Milk to brush top

In a large skillet, cook the beef, pork, onion, celery and garlic over medium heat until the meat is no longer pink and the veggies are tender; drain
Remove from heat
Stir in potatoes, broth and seasoning
Line two 9" pie plates with pastry
Divide meat equally between crusts
Top with remaining pastry; trim seal and flute edges
Cut slits into top
Brush with milk
Bake @ 375*F for 30-35 minutes or until golden brown

Makes 2 pies serving 6-8 each