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Mon Nov 19, 2012, 10:21 AM

Meat pie ~ I love it and will make it again this holiday season

My fathers family were french canadian. My father was 1st generation born here. So my meme and pepere, were true canucks and usually had one of the major holidays at their house and this meal was a holiday fixture.

Homemade pie crust - top and bottom

1lb of ground beef
1lb of ground pork
about 4-5 medium potatoes whipped (about 4 cups)
clove powder
nutmeg
salt and pepper

Cook ground beef and pork until brown.
Peel potatoes, boil, then whip (like mashed potatoes)

Add salt, pepper, nutmeg, and clove powder to taste. (add this to the ground meat while cooking, you can always add more if needed when mixing in the mashed potatoes) The more clove the better, if you ask me!

Add whipped/mashed potatoes to cooked ground pork and beef.

Leave the drippings with the meat, do not remove.

Then put bottom crust in pie plate, add the above mixture, cover with top pie crust layer. Bake immediately, do not let it sit.

Bake in oven at 425 for about 50 mins, until pie crust is baked. I think that's about the temp and time...

Sorry for not giving measurements on the spices, but it really is to taste, and just something I keep adding to until it's where I like it.

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Reply Meat pie ~ I love it and will make it again this holiday season (Original post)
boston bean Nov 2012 OP
HappyMe Nov 2012 #1
Arkansas Granny Nov 2012 #2
KC Nov 2012 #3
boston bean Nov 2012 #4
KC Nov 2012 #7
boston bean Nov 2012 #8
peacefreak Nov 2012 #5
eShirl Nov 2012 #6

Response to boston bean (Original post)

Mon Nov 19, 2012, 12:46 PM

1. That kind of sounds like

pasties. Except pasties (northern WI and MI yummies) look like calzones. The potatoes are diced along with carrots inside the pasty.

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Response to boston bean (Original post)

Tue Nov 20, 2012, 11:37 AM

2. That sound downright tasty. I'll have to try this sometime.

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Response to boston bean (Original post)

Wed Nov 21, 2012, 02:30 AM

3. That really does

sound good and it doesn't sound difficult either. One question though. Do you not drain some of the fat off after browning the meat? It seems like there would be a lot especially with the pork?

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Response to KC (Reply #3)

Wed Nov 21, 2012, 08:44 AM

4. It depends on how much you have.

It's a judgment call I guess.

You do need some for the flavor.

But I have rarely drained out any of the fat (I choose lower fat hamburg). Once or twice a year is a special treat for me.

But I suppose you could drain out some of it.

You don't want grease slop!!!

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Response to boston bean (Reply #4)

Thu Nov 22, 2012, 08:11 AM

7. Thank you

I always use the lower fat one too. I
will see how much there is from the pork .

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Response to KC (Reply #7)

Thu Nov 22, 2012, 09:23 AM

8. I just made mine last night.

I didn't need to drain any of the fat. I had small drips of fat covering the bottom of the skillet. If you take that little amount out, the meat will dry out upon baking and re-heating.

If you have an inch in the pan, that is when i would think you should strain some away.

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Response to boston bean (Original post)

Wed Nov 21, 2012, 04:42 PM

5. MMMMMMmmmmmm

Tourtiere pie! I've been lucky enough to have it a time or two here in Maine. Yummy.

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Response to boston bean (Original post)

Thu Nov 22, 2012, 04:39 AM

6. We bought ours, but I'm SO glad you posted a real recipe!

My husband's mother always baked a tourtiere for Thanksgiving and Christmas, but she never passed on the recipe before she died. Thank goodness the local grocery stores carry real Franco-Maine tourtiere pies (from Mailhot Sausage Co of Lewiston).

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