FRENCH MEATPIE - Heavenly Recipes



Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
    "Roger" : This was a very good recipe. There were two adjustments I made: the addition of more garlic because we really like garlic, and I used ground bison instead of ground beef because it is leaner. I thought if I am draining off the fats, why cook them out, and bison is quite tasty and doesn't really have a gamey flavor. Beautiful when presented!
    "kathy" : I'm going to make this as an 'American" Meat pie. I'm adding corn and a few jalapenos and taking out the cinnamon/nutmeg and adding cumin. I can't wait to make it.
    "diana" : I tried this with ground bison instead of ground beef. I changed the ratio to 50% ground bison/buffalo and 50% pork because ground bison has much less fat than ground beef. I also increased the garlic 3X. It was superb. If you want to substitute ground game meats for the beef (venison, elk, etc) the 50-50 ratio seems to work well. I also recommend substituting the clove with ground juniper berry in game meat mixtures. It cuts the strong flavor of game meat a little more than the clove.
    "camelia" : Can't wait to make it. Grew up having it, grandmother made it often, it was a favorite. We called the meat mixture Gordon's. I go to nah twice a year and always bring some back to fl
    "Dawn" : really good--much like my mother and grandmother made and I'm 68 . I grew up in Lewiston Maine
    "liza" : This is a traditional French-Canadian recipe. My mom makes this only for the holidays, but I've made it year round.

    5-6 rustic potatoes-cooked and mashed-plain
    2 lbs ground beef
    1 large onion diced
    1 teaspoon beef granules
    1 tablespn Poultry seasoning
    1 tspn ground cloves
    1 tablespn butter
    some milk
    Pre heat oven to 375
    Prepare and line the pie crusts on two pie plates
    In large fry pan melt butter and add onion to cook until translucent. Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor. Add beef granules and stir. Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it. Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
    Once you have it to where you like it – fill the pies and top with crust. Make slits for cooking and brush with a little milk to help crusts brown.
    Bake for 1 hour until crust is nice and brown. Cut and serve while hot. Our favorite topping is ketchup!
    The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need.
    To continue reading, please Open Next button
    • Share:

    You Might Also Like

    0 commentaires