September 1, 2011

French Meat Pie

This is delicious and my whole family loves it! It kind of reminds me of a pastie, only it's much easier without the hard rutabaga to cut up. I have frozen this also and it turned out great; just thaw a little and increase your baking time.

2 tablespoons canola oil
1 large onion, thinly sliced
2 pounds ground beef
2 cups plain mashed potatoes
1/2 cup milk
2 teaspoons ground allspice
1 teaspoon salt
1/4 teaspoon pepper
pastry for double-crust pie
1 egg, beaten, optional

In a large skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown beef; drain well. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with egg if desired. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Yield: 6-8 servings.

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