Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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. :)

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter two 9-inch deep dish pie plates.
  3. Saute beef, pork, onion and celery in oil.
  4. Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
  5. Slowly add chicken stock.
  6. Stir in thyme, rosemary, cloves, salt and pepper.
  7. Cook and stir until thickened.
  8. Stir in peas and corn.
  9. Boil peeled potatoes until fork tender in salted water.
  10. Heat half and half (don't boil).
  11. Drain potatoes and place in large bowl of electric mixer.
  12. Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
  13. Divide meat mixture between the two pie plates.
  14. Top each with half potato mixture.
  15. Scatter bits of butter on top.
  16. Place pies on baking sheets (mine always overflow).
  17. Bake 45 min (or until potato are browned).
Most Helpful

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!

ChefWantABe March 17, 2011

This was fabulous! My kids, currently on a brocolli kick, insisted on adding it into the mix. We also dotted the top with homemade bicuit mix (bisquick) and baked this in a large baking dish rather than pie pans. They (kids and hubby) would have licked the plates and the baking dish clean given half a chance. Very yummy but not overfilling. This may be the first recipe my 8 year old learns to cook from memory, thank you!!

ValkyrieQueen January 09, 2011

Don' be intimidated by the amount of ingredients in this, it is really good. I cut the recipe in half which made it perfect for us, it is a must try! Thanks for posting !

Chef Misti #401366 August 12, 2009