• 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1.5 cup mashed potatoes
  • 1.5 to 2 teaspoons ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (See recipe below)
  • 1 egg, beaten, optional

One of husband’s childhood favorites growing up in New Bedford, Massachusetts, was French Meat Pie. I was delighted when I mastered the recipe. This is the perfect time of the year to try this recipe! Your family will thank you! It makes a very large pie and will feed an army!

Try it. You’ll love it!

Begin by making your crust:

Recipe for Double Pie Crust

2 cups unbleached all-purpose unbleached flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup salted butter, chilled and cut into small pieces
1 tablespoon cream cheese or sour cream
4 to 5 tablespoons ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter to the flour mixture and give the food processor 10 more pulses. Add the sour cream and give 5 final short pulses. Turn the mixture into a large bowl.

Sprinkle 3 tbsp. of ice water over the mixture. Using a rubber spatula, press down on the dough until it sticks together. Add ore ice water if needed, one tablespoon at a time. Divide the dough in half, shape each piece into a ball with your hands and flatten into a disk. Dust each half lightly with four, wrap in plastic and refrigerate at least 30 minutes before rolling out.

To roll out the dough, lightly dust the rolling pin and counter top with a little flour. Using one disk (half the recipe), roll the dough into a circle that measures 2- inches larger than the pie pan you are using. Lightly flour the top of the dough. Fold the dough in half, then in half again. Place the folded dough in the prepared pan and unfold. Trim the excess dough to half an inch and fold under around the edges. After shaping, chill the dough for at least 30 minutes before filling or baking.

Meat Pie Filling

In a skillet, heat oil over medium heat. Sauté beef, pork and onion together until completely cooked. To achieve the filling’s smooth consistency, I run the cooked mixture through my Cuisinart food processor (my favorite tool in the kitchen) before adding the mashed potatoes and spices. This is a very important part of the recipe. To achieve the right consistency, process until VERY smooth! In a large bowl, combine meat mixture, mashed potatoes and spices.

Line a buttered pie plate with a pastry crust. Fill with meat and potato mixture. Top with the second crust. Seal and flute edges. Make slits in top crust. Brush with beaten egg. Bake at 375° for 30-35 minutes or until golden brown.