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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.

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Reviewer:

Richard Todd

	Cooking Level: Expert
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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.

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Reviewer:

rachel


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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.

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Reviewer:

Dave

	Cooking Level: Intermediate Home Town: Abbotsford, British Columbia, Canada Living In: North Bay, Ontario, Canada
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Reviewed: Dec. 13, 2003

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.

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