French Meat Pie
Indulge in the comforting flavors of a traditional French Meat Pie, a savory classic perfect for cozy family dinners or special holiday gatherings. This hearty dish features a flavorful filling of ground pork and beef combined with tender mashed russet potatoes, aromatic onions, and garlic, all subtly seasoned with warm spices like cinnamon and cloves for a touch of depth and nostalgia. Encased in a buttery, flaky pie crust and finished with a golden egg wash, this pie is as beautiful as it is delicious. With an easy-to-follow preparation and bake time under an hour and a half, this recipe delivers six generous servings of pure comfort. Serve it warm for an authentic taste of old-world charm, ideal alongside a crisp salad or your favorite roasted vegetables.
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Recipe Information
Ingredients
- 1 lb Ground pork
- 1 lb Ground beef
- 1 large Russet potato
- 1 small Onion, finely diced
- 1 Clove of garlic, minced
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Water
- 2 discs Pie crust dough (homemade or store-bought)
- 1 Egg, beaten with 1 tbsp water (egg wash)
Instructions
Peel the potato, dice it into small cubes, and boil in a small pot of water until tender (about 10 minutes). Drain and mash; set aside.
In a large skillet, combine the ground pork and ground beef over medium heat. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, until the onion becomes translucent and fragrant.
Stir in the ground cinnamon, ground cloves, salt, and black pepper. Mix until the spices are evenly distributed.
Add the mashed potato to the skillet, mixing thoroughly to combine the potato with the meat mixture. Pour in 1/2 cup water to moisten the filling. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
Preheat the oven to 400°F (200°C). Roll out one disc of pie crust dough on a floured surface and place it into a 9-inch pie pan, trimming the edges if necessary.
Spoon the cooled meat filling into the pie crust, spreading it out evenly.
Roll out the second disc of pie crust dough and place it over the filling. Press the edges of the top and bottom crusts together to seal, and crimp the edges decoratively. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the egg wash to give it a golden finish.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and crisp.
Allow the pie to cool slightly for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 5.5 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
