French Meat Pie
A classic French Meat Pie made with ground pork, lean beef, potatoes, onion, warm spices, and flaky double pie crust for a savory, comforting main dish.
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Servings: 12
Ingredients
- 8 oz ground pork
- 16 oz lean ground beef
- 1 medium onion finely diced
- 2 large potatoes cleaned and diced
- 1/2 c water
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 2 pie crust layers one for the bottom crust and one for the top crust
Instructions
- In a large skillet, combine the ground pork, lean ground beef, water, and finely diced onion.
- Cover the skillet with a lid.
- Cook over medium heat until the meat is fully cooked and the onion is tender.
- Stir occasionally while cooking to break up the meat evenly.
- In a separate pot, add the diced potatoes to lightly salted water.
- Boil the potatoes until tender.
- Drain the potatoes well.
- Add the cooked potatoes to the meat mixture.
- Add the black pepper, salt, cinnamon, allspice, and ground cloves.
- Stir until the spices are evenly distributed throughout the meat and potato mixture.
- Using a potato masher, lightly mash the mixture until the potatoes are partially broken down and the filling holds together.
- Lightly flour a clean work surface.
- Roll the pastry dough into two 11-inch circles.
- Place one pie crust into the bottom of a pie plate.
- Spoon the meat and potato filling evenly into the bottom crust.
- Place the second pie crust over the filling.
- Seal the edges of the top and bottom crusts together.
- Flute the edges or press them with a fork.
- Cut several small slits in the top crust to allow steam to escape.
- Bake at 450°F for approximately 20 minutes, or until the crust is light golden brown.
- Remove the pie from the oven.
- Allow it to rest for a few minutes before slicing.
- Serve warm.
Notes
To make this French Meat Pie gluten free, replace the regular pie crust with a certified gluten-free double pie crust.
Confirm that the ground pork, lean ground beef, spices, and all packaged ingredients are labeled gluten free.
Use gluten-free flour or a gluten-free flour blend when rolling out the crust.
Prepare the pie on clean surfaces and use clean utensils, bowls, pans, cutting boards, and rolling pins to prevent gluten cross-contact.
If using a store-bought gluten-free crust, follow the package instructions carefully, as gluten-free pastry may require different handling or baking times.