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Meat Pie

This meat pie is delicious! I got it from my husband's mother. She is French so I believe this is a French meat pie recipe. Beef, pork, and potato are all nicely spiced and baked together. It's yummy and pretty easy to make too! It's best served fresh, but you can also make it ahead and freeze or refrigerate it. Serve the pie by itself or with a beef gravy.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2937.3 kcal

Equipment

  • 1 Saucepan For boiling potatoes
  • 1 Large Saucepan For browning meat mixture
  • 1 Potato Masher
  • 1 9-inch Pie plate
  • 1 Fork For crimping pie edges

Ingredients
  

Main

  • 1 medium potato peeled and cubed
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup chopped onion
  • ⅓ clove garlic chopped
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup water
  • 1 15 ounce package refrigerated pie crusts

Instructions
 

  • Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Dotdash Meredith Food Studios
  • Place potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Dotdash Meredith Food Studios
  • Drain, mash, and set aside. Dotdash Meredith Food Studios
  • Meanwhile, crumble ground beef and pork into a large saucepan. Add onion, garlic, mustard powder, thyme, sage, cloves, salt, and black pepper. Stir in water. Cook over medium heat, stirring, until meat is evenly browned. Dotdash Meredith Food Studios
  • Remove from the heat and mix in mashed potato. Dotdash Meredith Food Studios
  • Ease one pie crust into a 9-inch pie plate. Fill with meat mixture, then top with the remaining pie crust. Dotdash Meredith Food Studios
  • Trim any excess dough, then crimp the edges with the tines of a fork to seal. Dotdash Meredith Food Studios
  • Prick top crust a few times with a knife to vent steam. Cover the edges of the crust with aluminum foil. Dotdash Meredith Food Studios
  • Bake in the preheated oven until crust is browned, about 25 minutes. Dotdash Meredith Food Studios

Notes

For enhanced flavor, consider blooming the dried spices in a touch of oil before adding the meat, or use fresh herbs where appropriate. Ensure the potatoes are thoroughly mashed for a smooth, cohesive filling; a ricer can achieve an even finer texture. To prevent a soggy bottom crust, especially with a moist filling, a quick blind bake of the bottom crust for 10-12 minutes before filling can be beneficial. For a beautifully golden and glossy top crust, brush lightly with an egg wash (one egg beaten with a tablespoon of water) before baking. This pie pairs wonderfully with a rich beef gravy or a vibrant fruit ketchup, offering a traditional contrast. When making ahead, cool completely before refrigerating or freezing to maintain crust integrity. Reheat gently in a moderate oven (300°F/150°C) until warmed through to prevent drying out.