Print Friendly Recipe
- Margaret Libby
- 6 slices bacon, cut up
- 1/2 lb (.2 kg). lean ground beef
- 1 lb (.5 kg). ground pork
- 1/2 cup (125 ml) chopped onion
- 1/2 cup (125 ml) chopped celery
- 1 clove garlic, minced
- 2 tsp (10 ml). ground-rubbed sage
- 1/4 tsp (1 ml). salt
- 1/4 tsp (1 ml). pepper
- 1-1/4 cups (300 ml) water
- 2 Tbsp (30 ml). cornstarch
- pastry for double crust pie
- In a dutch oven or large saucepan, brown the bacon pieces.
- Remove bacon from pan and then brown the ground pork and ground beef; drain off fat.
- Return bacon pieces to the meat mixture.
- Stir in celery, onion, garlic, sage, salt, and pepper.
- Stir in 1 cup (225 ml) of the water; bring meat-vegetable mixture to boiling.
- Reduce heat and simmer, covered, for 10 to 15 minutes or until onion is tender, stirring frequently.
- Combine cornstarch and the remaining 1/4 cup (60 ml) water. Add to hot meat-vegetable mixture, cooking and stirring till thickened and bubbly.
- Cook and stir 1 to 2 minutes more.
- Remove pan from heat;cool slightly.
- Fill pastry shell with meat-vegetable mixture.
- Cut slits in top pastry and carefully place on top.
- Seal and flute pastry edges.
- Bake meat pie in a 400 degree (200 C.) oven about 25 minutes or until golden brown.
- Let stand for 15 minutes before serving.
- French Canadian. An attractive adddition to a
buffet meal or a dinner main course. We have used
this recipe for company dinners. Our daughter
took it to a French Club potluck at school.
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.