A New England Favorite, French Meat Pie

One of husband’s childhood favorites growing up in New Bedford, Massachusetts, I was delighted when I mastered the recipe. This is the perfect time of the year to try this recipe! Your family will thank you! It makes a very large pie and will feed an army! Try it. You’ll love it!

2 tablespoons vegetable oil

1 large onion, chopped

1 pound ground beef

1 pound ground pork

1.5 cup mashed potatoes

1.5 to 2 teaspoons ground allspice

1 teaspoon salt

1/4 teaspoon pepper

Pastry for double-crust pie (See recipe below)

1 egg, beaten, optional

In a skillet, heat oil over medium heat. Sauté beef, pork and onion together until completely cooked. To achieve the filling’s smooth consistency, I run the cooked mixture through my food processor before adding the mashed potatoes and spices. This is a very important part of the recipe. To achieve the right consistency, process until VERY smooth! In a large bowl, combine meat mixture, mashed potatoes and spices.

Line a buttered pie plate with pastry. Fill with meat and potato mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with beaten egg. Bake at 375° for 30-35 minutes or until golden brown.

Recipe for Double Pie Crust

2.5 c. all-purpose unbleached flour

1 tsp. salt

1 tsp. granulated sugar

½ c. unsalted butter, chilled and cut into small pieces

½ c. shortening

1 tbsp. sour cream

4 to 5 tbsp. ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter to the flour mixture and give the food processor 5 more pulses. Add the shortening and give it another 5 short pulses. Add the sour cream and give 5 final short pulses. Turn the mixture into a large bowl.

Sprinkle 3 tbsp. of ice water over the mixture. Using a rubber spatula, press down on the dough until it sticks together. Add ore ice water if needed, one tablespoon at a time. Divide the dough in half, shape each piece into a ball with your hands and flatten into a disk. Dust each half lightly with four, wrap in plastic and refrigerate at least 30 minutes before rolling out.

To roll out the dough, lightly dust the rolling pin and countertop with a little flour. Using one disk (half the recipe) roll the dough into a circle that measures 20inches larger than the pie pan you are using. Lightly flour the top of the dough. Fold the dough in half, then in half again. Place the folded dough in the prepared pan and unfold. Trim the excess dough to half an inch and fold under around the edges. After shaping, chill the dough for at least 30 minutes before filling or baking.