Recipe by Chef Shadows
This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong
Top Review by Queen Dana
This was really good. I was making sausage over the weekend and made some specifically to use in this recipe in place of the ground pork to give the pie more flavor. I was worried that the oatmeal would be gross and mushy but it wasn't at all and I was very pleased with the texture. I served this with shredded gruyere on top of each slice. Thanks for the recipe!
- 1 1⁄4 lbs ground pork
- 1⁄4 teaspoon dried rosemary
- 1⁄2-3⁄4 cup cold water
- 1⁄4 teaspoon nutmeg, grated
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup celery, finely chopped
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup old fashioned oats
- 1 bay leaf
- 1⁄2 teaspoon dried savory
Directions See How It's Made
- In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
- Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
- Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
- Halfway through cooking time, season with salt to taste.
- Stir in rolled oats and cook, stirring, for 1 to 2 minutes.
- Remove bay leaf.
- Meanwhile, line a 9-inch pie plate with pastry.
- When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
- Trim pastry, seal edges and cut steam vents in top crust.
- Decorate with pastry cutouts as desired.
- Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.