A magical slice of minced meat and warm spice.
A French Canadian twist on the classic meat pie. Pair this dish with a balsamic glazed beetroot-goat cheese salad et voilà! Pure magic. Watch the full Wine & Dine Episode on YouTube.
- 2 x Deep Dish Pie Shells, Thawed
- 2.5 Cups Mashed Yellow Potatoes
- Water + Salt for Boiling Potatoes
- 2 lbs Ground Pork, Extra Lean
- Olive Oil for Sautéing & Greasing Baking Dish
- 1/2 Large Onion, Diced
- 3-5 Cloves of Garlic, Minced
- 2 Stalks of Celery, Finely Chopped
- 1/2 tsp Allspice
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tsp Herbes de Provence
- 1 Cup of Reserved Potato Water
- Salt/Pepper to Taste
- 1 Egg, Beaten
- Preheat oven to 375F. Grease a 9" Round Pie Baking Dish.
- Prepare mashed potatoes by bringing salt water to a boil with diced Yellow Potatoes. Boil potatoes until tender.
- Drain and mash your potatoes. Make sure to save at least 1 cup of your potato water for the meat pie filling.
- Meanwhile, heat a skillet with Olive Oil. Sauté Onions, Garlic, and Celery for about 3-5 minutes, until fragrant.
- Mix in Ground Pork, Nutmeg, Allspice, Cinnamon, Herbes de Provence, Salt & Pepper.
- Continue to cook filling mixture, breaking meat into small pieces.
- Once meat is fully cooked (no longer pink), mix in Mashed Potatoes and Reserved Potato Water.
- Remove skillet from heat and allow filling to cool slightly before assembling pie.
- Scoop filling into Pie Shell. Cut vents into the crust and pinch edges together with fork. Beat Egg and brush over crust (you will likely have egg left over).
- Bake pie on a baking sheet in the oven for 45-50 minutes, until crust is golden.
- Remove from oven and let sit for 5-10 minutes before serving.
- Bon appetit!
- Instead of using all pork for the meat filling, mix 1 lb Ground Pork with 1 lb Ground Beef.
- Can substitute broth for reserved potato water.
- Make your own Herbes de Provence blend with thyme, rosemary, basil, savory, and fennel.