Meat Pie

    1 hour

    This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

    33 people made this

    Serves: 8 

    • 1 medium potato, peeled and cubed
    • 230g minced beef
    • 230g minced pork
    • 1/3 clove garlic, chopped
    • 1/2 cup chopped yellow onion
    • 1/4 cup (60ml) water
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground cloves
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried sage
    • 1 (400g) package refrigerated pie crusts

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 220 degrees C (425 degrees F). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
    2. Meanwhile, crumble the minced beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
    3. Place one of the pie crusts into a 24cm (9 inch) pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
    4. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

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    Reviews and ratings
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    Reviews in English (46)


    this was good, i put a dash of cloves in, a dash of all spice and half a tsp of cin, also an oxo cube and a bit more water. lovely!!  -  01 Feb 2007  (Review from Allrecipes US | Canada)


    With a little help, I'd give it *****. Next time I will double the potatoes and add flour to the meat juices to thicken as it was too dry and crumbly as is, yet very flavorful. Yumyum.  -  17 Jan 2005  (Review from Allrecipes US | Canada)


    Good, but in my opinion, not quite as good as the Meat Pie (Tourtiere). But because I think it has more of an 'expected' taste, it might be a better choice to serve to guests. I didn't think the leftovers were so good, though.  -  29 Oct 2006  (Review from Allrecipes US | Canada)