"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com." — Jessica LaFramboise
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rendered bacon fat
1 1/2 pounds
ground black pepper
chopped fresh parsley
2 (9 inch)
unbaked pie shells
This pie is DELICIOUS! Even my five-year-old husband who refuses to eat like an adult LOVED this dish! It was easy to make and tastes great. I was nervous about using a spice like mace on meat, but the spices were perfect. I wouldn't change a thing about this recipe!
This was easy & a big hit with the kids, but the adults found it typical of traditional European country-fare: filling, but a bit boring. It was tasty, but a little dry. I'll be serving it on cold winter days........maybe with a gavy or sauce on the side!
This was great!
The prep time is minimal.
I would have given this recipe 5 stars, except for a couple things - mainly, I made some serious changes to the recipe, used beef instead of pork, and incorporated the half pound of bacon from which I rendered the fat. Having said that, dh and two daughters (15 and 11) loved the whole meat pie thing. "You should serve this when we have company!" and so on. I felt the recipe deserved 4 stars on principle alone. Next time I think I will make it with the pork and see how it is that way.
We loved this recipe. Used refrigerator piecrusts to save time. Didn't have savory but don't feel the taste suffered one bit. Took a bit longer to cook down. My husband loved the flavor. My daughter even took the filling and some iceberg lettuce to turn this into lettuce wraps like P.F. Changs.
My husband liked this, but it seemed a little to rustic to me. Maybe with some cheese or sausage to give the flavor some depth.
In the process ... having to sub spices: allspice for mace, marjoram for savory, (used sage). Olive oil for the bacon fat. I added a stalk of celery & more garlic, probably 2 cloves. I'm combining w another recipe here that adds unseasoned, mashed potatoes with the meat mixture, less than 2c mashed. 'Not so sure I'd like "meat pie" - & it'll be more filling with a little potato action. My ground pork was only 1#. I "repinched" the spices - meaning allspice, sage & marjoram. It filled a deepdish pie plate. 'Kinda reminds me of Shepard's pie mixed together. 'Thinking the "good"-ness of the pie depends on the chicken broth since it's the predominant flavor added. Mine's homemade so it'll probably be good. 'Baking at 375 like I would a regular pie since it isn't all that wet - to need a higher temp...Done in 45. Still reminds me of Shepard's pie. 'Not a bad thing, just meaty - & with potato addition - a bit potatoey. :? :D 'Think this is a "man food". I'd like more spices & ingredients, but that'd be an entirely different recipe then.
Just right. The authentic flavour was loved by all.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 503
** Calories from Fat: 341
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