- 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.