About this recipe:This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that originates from Quebec. It can be gobbled up for dinner or frozen and used at a later date.
250g minced beef
250g minced pork
1 small onion, finely chopped
1 clove garlic, minced
1 stick celery, finely chopped
1 carrot, finely chopped
3 chicken stock cubes
1 bay leaf
1 baking potato, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 recipe pastry for a 23cm covered pie
1 egg yolk
1 tablespoon water
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Brown beef and pork with onion and garlic in a large frying pan. Drain and stir in 180ml water, celery, carrot, stock cubes and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
Preheat oven to 180 C / Gas mark 4.
Stir potato, pepper, cinnamon, cloves and nutmeg into the pan mixture, then spoon mixture into a pastry lined pie plate. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top pastry and seal edges. Make several slits in top pastry; brush with remaining egg mixture.
Bake in preheated oven for 45 minutes, or until golden brown.
This was a WONDERLICIOUS dish. Here in the states it you usually dont by "minced" meat. I had some pork and steak and minced it myself. This was so different and wonderful all at the same time. It was pretty easy and not too complicated and I got to use spices that I would never have thought of to use in meat. Thanks for sharing. - 08 Feb 2011
This was a good recipe which I will make again. The only change I would recommend is to cook the diced potato with the mince and other veg. I added it later as stated in the recipe and it was still nearly raw when the pie was cooked. - 14 Aug 2012