Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This recipe was given to me by a French lady that I worked with some time ago, I have been making this recipe ever since, it is one of my husband's favourite meals, I alway's serve it with veggies and a side order of salad.....a wondeful meal!(note: this recipe makes two pies, if desired, this pie freezes great, so pop one in the freezer for another meal)

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. Line 2 9-in pie plates with pastry.
  3. In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
  4. Stir in potatoes, broth and seasonings.
  5. Line two pie plates with pastry.
  6. Divide meat mixture between crusts.
  7. Top with remaining pastry; trim, seal and flute edges.
  8. Cut slits on top.
  9. Brush crusts with cream if desired.
  10. Bake for 30-35 mins, or until crust is golden brown.


Most Helpful

I liked this pie, but there just seemed to be something missing. I'll be making it again, but leaving out the celery to encourage the picky youth to eat it, and I'm not sure with what yet, but it needs spicing up.

Kay D. December 15, 2004

Very good, filling recipe. Made as-is except for a layer of grated cheese between the filling and pie crust. Next time, I may melt some Velveeta in with the mashed potatoes before combining everything.

Sharky17 March 07, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a