Description
A warm, spiced meat pie rooted in French Canadian holiday tradition. This version features a flaky double crust, a hearty blend of beef and pork, and a comforting mix of aromatic spices. Perfect for Christmas Eve, New Year’s gatherings, or any winter meal.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 1/2 pounds ground beef
1 pound ground pork
1 cup plain mashed potatoes (see notes)
2 teaspoons cinnamon
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons coarse salt
1/2 cup beef broth
1/2 tablespoon flour
1 egg, beaten (for egg wash)
2 pie crusts (store-bought or homemade)
Instructions
-
Preheat your oven to 375°F (190°C).
-
Sauté the aromatics:
Warm the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until soft and translucent. Add the garlic and cook for about a minute, just until fragrant. -
Cook the meat:
Add the ground beef and pork to the skillet. Break the meat into small crumbles and cook until no traces of pink remain. -
Add potatoes and spices:
Stir in the mashed potatoes along with the cinnamon, oregano, ground mustard, allspice, cloves, and salt. -
Thicken the filling:
In a small jar or bowl, whisk (or shake) the beef broth together with the flour until smooth. Pour this mixture into the skillet and cook, stirring often, until the filling has thickened and the potatoes have blended into the meat. -
Assemble the pie:
Line a 9-inch pie dish with the bottom crust. Spoon the filling into the shell. Cover with the second crust and seal the edges by folding and pressing them together. Cut a few vents into the top to release steam. Brush the surface with egg wash. -
Bake:
Bake the pie for 45–50 minutes, or until the crust turns a deep golden brown. -
Rest before serving:
Let the pie cool for at least 10 minutes before slicing.
Notes
- About the mashed potatoes:
You can use leftover mashed potatoes or boil two medium peeled potatoes until tender, then mash them without adding butter or milk. Smooth potatoes help bind the filling. - Crust options:
Store-bought crusts work well and save time, but a homemade crust can give the pie an extra rustic touch. - Make-ahead tip:
The filling can be made one day in advance and chilled until ready to assemble the pie. - Storage:
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven.
- Prep Time: 30 min
- Cook Time: 45 min