Tested till perfect Savoury Meat Pie

Savoury Meat Pie

All this rustic pie needs to accompany it is a crisp green salad and your favourite chili sauce, relish or pickle. It offers a delicious change from tourtiere.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • Double-Crust Sour Cream Pastry
  • 1 tbsp 1tbspDijon mustard
  • 1 1egg yolkegg yolks


  • 1 lb 1lblean ground beef
  • 1 lb 1lbground pork
  • 1 tbsp 1tbspvegetable oil
  • 2 2oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 2carrotcarrots, chopped
  • 2 2celery stalkcelery stalks, chopped
  • 1 cup 1cupchopped peeled potatopotatoes
  • 1-1/2 tsp 1-1/2tspdried thyme
  • 1-1/2 tsp 1-1/2tspdried oregano
  • 2 2bay leafbay leaves
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cuptomato paste
  • 2 cups 2cupssodium-reduced beef stock
  • 1 tbsp 1tbspWorcestershire sauce
  • 1/4 cup 1/4cupchopped fresh parsley
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Filling: In shallow Dutch oven, saute beef and pork separately over medium-high heat, breaking up with fork, until no longer pink, about 5 minutes. With slotted spoon, transfer to bowl; drain fat from pan.

In same pan, heat oil over medium heat; fry onions, stirring occasionally, until golden brown, about 10 minutes.

Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper; fry for 5 minutes.

Add tomato paste; fry, stirring, for 1 minute. Pour in beef stock and Worcestershire sauce; bring to boil, scraping up brown bits.

Return beef and pork to pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool. (Make-ahead: Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 24 hours.)

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim even with plate. Brush pastry shell with mustard. Spoon in filling.

Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. (Make-ahead: Wrap and refrigerate for up to 24 hours.)

Brush egg mixture over pastry. Cut steam vents in top of pie. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until top is golden, about 1 hour. Let pie cool on rack for 10 minutes before serving.

Nutritional Information Per serving: about

cal 594 pro 27g total fat 37g sat. fat 16g
carb 37g fibre 3g chol 132mg sodium 643mg

% RDI:

calcium 6 iron 31 vit A 46 vit C 13
folate 41
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