Archive for the ‘: CANADIAN’ Category
French Meat Pie
This recipe comes from a friend, who got it from her great-great grandparents who were French Canadian. I made this on 9 Jan 2024 and it is not only easy to put together, takes some time, but easy, and my family loved this! This is an excellent dish that I will have to make more often. Common ingredients as well.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 680 grams ground pork, (1½ lb)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 large potatoes, peeled, cut into large chunks, (I used 3 regular potatoes from Tesco)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 double pie crust, homemade or store bought, Shortcut
Instructions
- To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
- Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
- Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
- When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
- Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now.
- Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
- Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
- Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
- Slice into serving sizes.
- Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.
Notes
Chinese Pie
No, this is not Chinese, not even close, this is a French Canadian dish very much like a Shepherd's Pie. The French name for this is Pâté chinois. Possibly created by Chinese immigrants working on the Canadian Pacific Railway, or just a variant of making Shepherd's Pie.
Equipment
- Casserole (3 quart)
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 can whole kernel corn, drained, (16 oz / 454 g)
- 1 can creamed corn, (16 oz / 454 g)
- mashed potatoes, as needed, about 4 cups
Instructions
- Prepare the mashed potatoes, fresh made or instant. I made fresh, using 5 medium potatoes, peeled, boiled, mashed with milk and butter.
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and lightly grease with butter.
- Brown the ground beef in a non stick pan, season with salt and black pepper as desired, drain the fat after no more pink is visible.
- Place the drained beef on the bottom of the casserole and spread out evenly.
- Open the kernel corn and drain the water, sprinkle corn evenly over the beef.
- Open the creamed corn and spread that out over the kernel corn.
- Spread mashed potatoes evenly over the corn.
- Bake for 30 minutes or until the edges of the potatoes are starting to brown.
- Let casserole rest for 5 minutes, then serve and enjoy.
Notes
Fair cost per serving using beef.
Variants: 1. Add some sliced canned mushrooms or sliced fresh mushrooms to the beef while browning that. 2. Add a diced green bell pepper to the beef when browning. 3. Sprinkle the mashed potatoes with Cheddar cheese for the last 5 minutes of baking.
