Recipe by FOXWORTH
"When I married a Rhode Island guy, this was a must at holiday time, but we Southerners like it so much, we have it anytime! Meat and potatoes cooked in pie shells. This one's easy and fills them up."
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lean ground beef
Italian sausage, casings removed
potatoes - boiled and mashed
salt and pepper to taste
4 (9 inch)
9-inch pastry shell
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.
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.
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.
Being from Rhode Island myself as well as /French Canadian this is not how we make prok pie. We use half ground pork and half ground pork
there is no potatoes in pork pie that is for meat stuffing, pork pie you use stuffing and no sausage or cinnamon.
This was an easy and quick meal to make that my family just loved. We will definitely have this again soon.
Used this recipe to fill a large 12" glass pie pan with the meat pie. Excellent!
Yum Yum...very good and is a company dinner dish adding apple pie for dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 412
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