Grandma’s Acadian Meat Pie
My Grandmother was born in West Arichat, Nova Scotia. She used to make a meat pie that was primarily beef and in-season vegetables. Over the years, I have never found a printed copy of this recipe, which is not to be confused with a “Canadian Meat Pie.” The closest that I have found is something called a “sea pie.” It may be a Cape Breton delicacy. This is entirely from memory and I welcome corrections to this recipe hoping that this will open a conversation about this special pie.
Yield: 6 to 8 servings
- square or rectangular pie pastry top and bottom
- 3 to 4 pounds beef, cubed
- 1/4 pound salt pork
- 1 cup pearl onions
- 1 cup sweet peas
- 1 cup diced potatoes
InstructionsPlace beef and salt pork in a heavy sauce pan with an inch or two of water; bring to a boil. Simmer until the meat is very tender, about three hours. Let meat cool.
Arrange bottom pastry crust in a pie dish. Place cooled meat into the pastry; cover with pastry top. Bake in a 350-degree oven about 45 to 50 minutes, or until crust is brown and filling is bubbly. Let set for a few minutes before cutting.
Additional Notes:Cornstarch may be added to the mixture to make a thicker, gravy-like sauce.
If you don't wish to use peas and onions, replace with whatever vegetables you enjoy.