French Canadians have been making this dish for generations across Canada and the Northeast USA, and it is one of Canada's national dishes.
Traditionally served on Christmas and New Years Eve this delicious pie makes a great meal anytime through the winter. You can use a combination of beef and pork or just beef if you wish. I used store bought crust to save time but you can make your own.
This is such a hearty dish that all you need to serve along side is a simple spinach salad and buttered brussels sprouts.
Happy New Year Everyone!
- 1 pound each of ground pork and beef
- 1 small onion diced
- 1 rib of celery diced
- 1 clove of garlic minced
- 1 tsp each of thyme leaves and savoury
- 1/2 tsp each of ground cloves and allspice
- pinch of cayenne
- 1 cup of beef broth
- 1 cup of mashed potatoes
- 1 egg beaten
- 1 double deep dish pie crust
Add the ground meats and cook until all the pink is gone.
Add the seasonings and mix well, add the broth and bring to a low boil.
Reduce heat and cook for 20 minutes.
Remove from heat and stir in mashed potatoes.
Pour into bottom pie crust in pie plate and cover with the top pie crust.
Make a few vents in the top for steam to escape.
Brush with the beaten egg.
Bake in the oven for 10 minutes then reduce oven temperature to 350 and bake for an additional 40 minutes or until pastry is golden brown.
Serve hot or cold.
Wine Suggestion:Pinot Noir