Merry Christmas everyone! Meat pies are very popular in Canada. My family is no exception. My mom would often make a meat pie at Christmas time. It is also known as a Tourtiere in Quebec, and is often eaten on Christmas Eve. There are many versions and each family usually has their favorite. Some use only meat and no potatoes in the filling, but I have always used mashed potatoes, as I like the flavor and how it holds the filling together. For the meat it is usually a type of ground - either beef, pork, venison or a mixture. I like beef and pork mince in mine as that is what my Mom used.

Since being diagnosed with celiac disease, I have been constantly on the lookout for a good premade pie crust or puff pastry. I recently came across Wholly Gluten-Free Pie Crusts and had to try them for this year’s Christmas meat pie. Very tasty!! The pie turned out well. Just be careful not to over bake. They do state this in the instructions and do not ignore this! I did over bake my first one and we ate it, but it was quite crumbly the second pie was much better.

Ingredients

Makes one pie

Pie Crust

• 2 pre-made gluten-free pie crusts (I used the Wholly Gluten Free Pie Crusts)
• Follow the instructions on your package. Mine said to keep frozen till needed. Do not pre-bake the crusts. I put my cooled filling in the frozen pie crust and then topped with the other frozen pie crust right before going in the oven.

Filling

• 1 tablespoon of oil
• 500 grams ground (minced) beef - lean
• 500 grams ground (minced) pork - lean
• 1 medium onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 celery stalk, finely chopped
• ½ cup grated carrot
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried thyme
• ½ teaspoon, nutmeg
• salt and pepper to taste
• ½ cup beef stock or water
• 1 cup mashed potatoes
• 1 beaten egg, to use to seal the two crusts and wash on top of the pie

Preparation

1. Make you mashed potatoes and set 1 cup aside to cool. I serve my pie with mashed potatoes, so I make them ahead of time and reheat just before serving.
2. Add oil to a preheated frying pan.
3. Fry the meat, and onions until no longer pink, then add the garlic, celery, grated carrot, seasonings and broth. Cook until vegetables are soft and most of the liquid has been absorbed.
4. In a large mixing bowl combine the meat mixture and mashed potatoes. Let cool before filling the crust.
5. Once cool add filling to the crust and top with the second crust. Use a beaten egg to brush on the two crusts to seal and brush on the top of the pie to enhance its colour.
6. Bake as per your pie crust instructions. I baked mine in a 375 F preheated oven for about 20 to 25 minutes until the crust was golden.
7. Check once and awhile to make sure it doesn’t burn. If browning too quickly cover loosely with tin foil. Don’t overbake!! The filling is cooked you are only baking the crust.

Serve and enjoy!

I serve my pie with mashed potatoes, peas, creamed corn, gravy, mustard pickles and ketchup. Do you make meat pies over Christmas? What are your favorite fillings? What type of sides do you serve with the pie? Merry Christmas! Happy Holidays!

If you can't find a pre-made gluten-free pie crust, then here is a link to my gluten-free pie crust recipe.