Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry.
Prepped the pork and veg today and after tasting, added 1/2tsp salt, 1/2tsp allspice & 1/4tsp nutmeg. Otherwise made to recipe using bacon grease instead of olive oil, pretty tasty when finished. On xmas eve will barely reheat in microwave then add chives and fill a 9" pie shell (using prebaked bottom & a top crust). We'll have pickles, onions, green salad.
I made this in one pie pan and served it with CL Cranberry Ketchup (also fantastic) and steamed English peas, which were both colorful, festive additions. I zipped the potatoes and carrots in the microwave to give them a head start before adding them to the pan, and roughly mashed the potatoes once everything was added together. I'd agree with the other reviewer: watch the pie carefully, as it mine browned up nicely in 20 minutes. Classy pub grub!
Very tasty, would pay $10 a plate at a restaurant for this. Improvisations: Did not have ramekins, so instead used a baking dish Home made pie crust, used top bottom and sides More garlic, and used a mix of onion varieties.
This is amazing - really can't believe it's so healthy! Everyone I have shared this with RAVES. FYI it freezes perfectly in ramekins with tops. Needs an additional 10 minutes in the oven from frozen.
I love trying new recipes and rarely make the same thing twice, but this recipe is outstanding. I have made this twice in the last month - definately a family favorite. It takes a bit of time to put together, but definately worth the effort!
This was a delicious recipe. My husband and son both loved it, as did I. It had a very unique flavor, and I can't say that I'd love to have it again next week, but maybe after a few months, I'd be interested in making it again.
The spices made this little pork potpie a standout! My husband saw the cloves as I was putting it together and complained that he didn't like that spice in anything. But when he tasted this dish, he quickly changed his mind and wants me to make it again next week.
This is a delicious and easy dish. The meat mixture can be completed the day before and simple put together and baked later. While intended as "pub food" it is worthy of special dinner guests. It is a wonderful dish that my whole family enjoys on cold snowy days.
Very good, but some things need adjusting. I don't think it was proofread very well: Recipe is missing 1/2 t salt - I added it with the broth. "Brown pork after sprinkling with spices, then remove from pan with slotted spoon." Recipe implies that we leave the grease in the pan and then add the olive oil? Yuck. I drained the pork, wiped out the pan, and then sauteed the veggies in just the olive oil for less fat. I'm sure much of the spices were thrown out with the fat, so I'd adjust when I add them the next time. I'd probably add a tablespoon more flour. End result was a tad runny. I also added more salt, some black pepper, and more red pepper with the broth, and was glad I did. I sauteed the potatoes after the aromatics to be sure they had more cooking/contact time. Sauteeing for just 5 minutes doesn't cook them enough when you consider the quick cooking time in the oven. Top browns very quickly in a 400 degree oven. 15-20 minutes was sufficient, not 40 minutes. I was happy that I checked when I did, and was doubley glad I made sure the potatoes were almost cooked before mixing with the other ingredients. Bottom line though, was that everyone loved it! Will definitely make it again with these tweaks!
This dish was absolutely delicious. Substituted ground turkey for ground pork because that's what I had on hand. Wonderful on a cold winter's day. Would be great for everyday or any special occasion.
