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Pork Pie

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
FOXWORTH

FOXWORTH

When I married a Rhode Island guy, this was a must at holiday time, but we Southerners like it so much, we have it anytime! Meat and potatoes cooked in pie shells. This one's easy and fills them up.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large skillet over medium high heat, saute the ground beef and sausage for 10 minutes, or until browned. Drain excess fat and transfer to a large bowl.
  3. Combine the meat with the onion and mashed potatoes, mixing well. Season with salt and pepper, cinnamon and cloves to taste. Spoon mixture into two pie shells. Cover each with the other pie shell. Remove foil pan from each top pie shell and, using a knife, poke some holes in each top pie shell to vent steam.
  4. Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until pie crusts are golden brown.
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Reviews

LISAMICH
27

LISAMICH

12/13/2003

While I'm gratified to know that a New England/French Canadian tradition is appreciated in other parts of the country, I have to let you know that you cannot make a pork pie using ground beef. The taste is very different. Try asking the butcher to grind pork butt for you. Then, don't fry the meet, boil it in broth instead. The result is a creamy paste which creates a melt-in-your-mouth dish with a unique taste.

rachel
9

rachel

10/3/2007

I use ground pork instead of the beef. I think onion is the trick I use a lot of onion I also throw in a handful of chopped celery. My family eats this on Christmas eve. We love it.

Richard Todd
5

Richard Todd

2/3/2008

I love this pie recipe! I do not always use the same proportions as stated but still never fails. The only other change is that I sautee the onion a spell with the meat before I put them in the shells.

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