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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Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until pie crusts are golden brown.

Nutrition Facts

627 calories; protein 25.7g; carbohydrates 26g; fat 45.8g; cholesterol 107mg; sodium 681.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/03/2007
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/14/2003
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. Read More
(36)
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
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. Read More
(36)
Rating: 4 stars
10/03/2007
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. Read More
(10)
Rating: 5 stars
02/03/2008
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. Read More
(6)
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Rating: 5 stars
12/17/2006
This was an easy and quick meal to make that my family just loved. We will definitely have this again soon. Read More
(5)
Rating: 1 stars
04/05/2011
Being from Rhode Island myself as well as /French Canadian this is not how we make prok pie. We use half ground pork and half ground pork there is no potatoes in pork pie that is for meat stuffing pork pie you use stuffing and no sausage or cinnamon. Read More
(5)
Rating: 5 stars
08/29/2002
Yum Yum...very good and is a company dinner dish adding apple pie for dessert. Read More
(5)
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Rating: 5 stars
11/08/2011
Used this recipe to fill a large 12" glass pie pan with the meat pie. Excellent! Read More
(3)
Rating: 4 stars
12/18/2016
Very nice. But why is it called a pork pie? Read More
(2)
Rating: 4 stars
10/13/2014
I used breakfast sausage with sage added more sage cloves and cinnamon i also added 8 oz to the mix while I as browning the meat mushrooms very good! Read More
(1)
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