Source:

Margaret Libby

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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.