Meat pies were always on the table for Thanksgiving and Christmas in our family as my mother came from Canada and moved to the states after she married my dad. To this day they still are part of our family tradition and my kids look forward to my meat pies. I left one in my son's freezer when I left NH last month. I made mine with 5 lbs of pork from the butcher, one large onion and let that cook in a metal pan so it can have bits stick to the bottom. When 3/4 cooked, add 2 potatoes (cubed), salt and pepper 1 tbsp all spice (or more if you like) and 1 tbsp or more of turkey seasoning (the yellow box with the turkey)
Cook the meat down until it sticks to the bottom a bit and don't cover your pan during this process. Taste during seasoning and add more if needed which you might. When it sticks to bottom, scape with spoon to get those tasty bits and stir those bits into your meat. Your potatoes should be cooked and you shouldn't have any grease.
You will have enough meat to fill two deep dish pies. My pie plates are very deep, if you are making smaller pies, use less meat. Good luck and happy eating!
Last edited by Pa & Giggi; 12-28-2012 at 07:16 PM.
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