Recipe by Chef Ed Latham
This recipe is adapted from the one in Diane Mott Davidson's murder mystery "Sweet Revenge". Good book ... great recipe adapted to have a little hint of Maine French Christmas meat pie. Enjoy. :)
Top Review by ChefWantABe
Ohh soo very good! As it is only my hubby and I everything was halved right down the center.I did add 1/2 cp red wine to the meat and veggies to deglaze the pan before adding the flour.I used a can of cream corn instead of frozen because thats how I grew up eating this dish... just personal preference.I loved the fact that this one had celery,peas,and corn.I am always trying to get more veggies in.Also,loved the brown potato spots on top!Will make many more times!
- 1 lb ground beef
- 1 lb ground pork
- 2 cups onions, peeled and chopped
- 2 cups celery, chopped
- 1 tablespoon olive oil
- 1⁄4 cup flour
- 2 cups low sodium chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 pinch ground cloves
- salt and pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 4 lbs potatoes
- 1 1⁄2 cups half-and-half
- 1 cup gruyere cheese, grated
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup unsalted butter, cut into pieces
Directions See How It's Made
- Preheat oven to 350°F.
- Butter two 9-inch deep dish pie plates.
- Saute beef, pork, onion and celery in oil.
- Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
- Slowly add chicken stock.
- Stir in thyme, rosemary, cloves, salt and pepper.
- Cook and stir until thickened.
- Stir in peas and corn.
- Boil peeled potatoes until fork tender in salted water.
- Heat half and half (don't boil).
- Drain potatoes and place in large bowl of electric mixer.
- Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
- Divide meat mixture between the two pie plates.
- Top each with half potato mixture.
- Scatter bits of butter on top.
- Place pies on baking sheets (mine always overflow).
- Bake 45 min (or until potato are browned).