Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

This meat pie is not the traditional version you will find in Canadian homes at Christmas, but that is okay because I am Italian. :) I created this recipe after several attempts to reduced the fat grams and calories compared to a traditional meat pie and my kids love it!

Ingredients Nutrition

  • 1 lb 93% lean ground beef (with 7% fat)
  • 12 lb extra lean ground pork
  • 1 (10 1/2 ounce) can fat free beef gravy, Campbell's
  • 12 cup Italian seasoned breadcrumbs, Progresso
  • 0.5 (1/2 ounce) packet Lipton Onion Soup Mix
  • 2 minced garlic cloves
  • 2 medium onions, chopped
  • 2 teaspoons Bell's seasoning
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 (11 ounce) box pie crust mix, Betty Crocker
  • 13 cup cold water

Directions

  1. In a large saucepan, brown pork and beef over medium high heat. Remove from heat and drain excess grease in a colander.
  2. In the now empty saucepan, heat 1 tablespoons EVOO over medium heat. Add the garlic and onion and saute until the onion is no longer crisp.
  3. Add the beef and pork to the saucepan.
  4. Add the Bell's Seasoning and mix thoroughly. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
  5. Increase heat to medium and add the beef gravy and the Lipton soup mix.
  6. Add the bread crumbs and combine thoroughly.
  7. Bring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.
  8. Remove from heat and let stand covered while preparing the pie crust.
  9. Preheat the oven to 325 degrees.
  10. Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
  11. Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.
  12. Add filling from the saucepan and spread evenly.
  13. Place the top pie crust on the dish and trim all but 1/2 inches from the ends.
  14. Fold and roll the top edge over the bottom edge. Pinch along the edge with a thumb and finger.
  15. Cut four slits about 2 inches from the edge of the crust at the four compass points.
  16. Place in oven on the middle rack and bake for 90 minutes.