Reviewed: Feb. 3, 2008

I love this pie recipe! I do not always use the same proportions as stated but still never fails. The only other change is that I sautee the onion a spell with the meat before I put them in the shells.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Richard Todd

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

I use ground pork instead of the beef. I think onion is the trick I use a lot of onion I also throw in a handful of chopped celery. My family eats this on Christmas eve. We love it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

This was an easy and quick meal to make that my family just loved. We will definitely have this again soon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dave

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: North Bay, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2002

While I'm gratified to know that a New England/French Canadian tradition is appreciated in other parts of the country, I have to let you know that you cannot make a pork pie using ground beef. The taste is very different. Try asking the butcher to grind pork butt for you. Then, don't fry the meet, boil it in broth instead. The result is a creamy paste which creates a melt-in-your-mouth dish with a unique taste.

Was this review helpful? [ YES ]
11 users found this review helpful