Page 102 - UMass2018_CookBook

Ingredients
Serves 6
2 tablespoons unsalted butter, plus more for meat mixture
1 small yellow onion, chopped 1 pound ground pork 1⁄2 cup water 3 medium potatoes, boiled
until soft 1⁄2 teaspoon allspice 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg Salt Ground black pepper 2 rolled-out rounds pie crust Milk Gravy, for serving
French Meat Pie
Johansen Family, Rochester, MA
“This recipe is one of Kris’ favorite home- cooked meals. The recipe was passed down to me from my Aunt Laura Comeau (who just celebrated her 90th birthday!). It’s
the same recipe her mom (and my grand- mother) passed down to her when she was a young girl.” — Jacqueline Johansen
Preparation
1. Preheat oven to 375°F.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook, stir- ring occasionally, until translucent. Add the pork and water and cook, stirring occasion- ally, until the pork is no longer pink and the water has evaporated. Drain off the fat. Add the boiled potatoes, allspice, cinnamon and nutmeg, and season with salt and pepper. Mash the ingredients together until smooth and well combined.
3. Line a 9-inch pie dish with 1 pie crust round and, using a fork, poke a few holes in the crust. Add the meat mixture and spread evenly, then top with a few small pats of butter. Place the remaining pie crust round over the meat mixture. Finish and seal the edges as desired. Brush the top crust with a bit of milk.
4. Bake until the crust is golden brown, about 30 minutes. Serve with your favorite gravy.
92 | TASTE OF HOME