I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the help of my Aunt and she says leave out the cinnamon but use more allspice in it's place, do not add water, and add the potato after you cook the meat, little by little until you feel it is perfect for you. I did 2 pies, one this one way and one her way, and she was right. But both were very tasty and did not last the night. Will definetly be making again for Christmas Eve. Thanks!
UPDATE: TO THE REVIEW WHO'S PIE HAD CHUNKS OF POTATO, SAVE ONE POTATO FOR DICIING BUT USE THE REMAINING POTATOES FOR MASHING INTO THE MEAT. THE POTATOS IS THE TRICK FOR KEEPING THE MEAT FROM BEING CRUMBLY..UPDATE #2, USE HALF PORK, HALF GROUND BEEF. YUMMY!
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I am french canadian and meat pie has been a family tradition for years, made by my Memere's,...