Traverse City Record-Eagle


February 14, 2013

Recipe of the Week: Canadian Meat Pie

J. Michael DeAgostino, public relations manager at the Grand Traverse Resort & Spa, had a mouth-watering picture of this dish he adapted from a Taste of Home recipe on his Facebook page. He said his wife, Patti, introduced the dish to him when they lived in Escanaba.

“It’s a hearty wintertime favorite up there,” he writes. “One of the grocery stores makes them and sells them.”

French Canadian Meat Pie

1 lb. ground beef

1 lb. ground pork

1 large onion, thinly sliced

1 c. mashed potatoes ( For the sake of speed, Mike uses Bob Evans Original Mashed Potatoes )

2 t. ground allspice

1/2 t. garlic powder

1/2 t. cinnamon

1 t. salt

1/4 t. fresh ground pepper

Pastry for double-crust 9-inch pie ( For the sake of speed, he uses Pillsbury Pie Crust )

In a Dutch oven, cook the onions in olive oil until tender. Set aside.

In the same Dutch oven, cook the beef and pork over medium heat until meat is no longer pink; drain, then add onions and mix together.

In a small bowl, combine potatoes and seasonings.

Combine potatoes and seasonings with meat and onions. Mix well.

Roll out half of pastry to fit pie plate; trim pastry even with edge of plate. Fill with meat mixture.

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 30-35 minutes or until golden brown. Yields 8 servings.

Share your favorite recipe with fellow food lovers, and we’ll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email We’ll send a Record-Eagle apron to those whose recipes are printed here.

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