French Meat Pie
By Lsweetnell
I hate cloves so that would have to go. Perhaps a teaspoon of pumpkin pie spice which has nutmeg and cloves in it. Also suggest adding a jar, or half a jar, of savory beef gravy to the meat once it is cooked and when ready to cook which will make it much more moist. Additionally I would put the onions in when you put the ground pork in so that they do not burn while you are cooking the meat. Plus it will add flavor to the meat. Also add salt and pepper to the mashed potatoes before you add to the mixture. Nothing worse than bland potatoes.
- 70 mins
Ingredients
- Pie crusts for two pies-one to eat and one to freeze
- 5-6 rustic potatoes-cooked and mashed-plain (suggest you add salt and pepper)
- 2 lbs ground beef
- 1 lb ground pork
- 1 large onion diced
- 1 teaspoon beef granules
- 1 tablespoon Poultry seasoning
- 1 tspn ground cloves (or for a little milder a teaspoon of pumpkin pie spices but I would just leave this out all together.
- 1 tablespoon butter
- some milk
- S & P
Preparation
Step 1
Pre heat oven to 375
Prepare and line the pie crusts on two pie plates
In large fry pan melt butter and add onion to cook until translucent.
Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor.
Add beef granules and stir. Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it.
Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
Once you have it to where you like it - fill the pies and top with crust. Make slits for cooking and brush with a little milk to help crusts brown.
Bake for 1 hour until crust is nice and brown. Cut and serve while hot.
The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need.