As a young child I ate ‘meat pie’ a lot. My Mother was from Nova Scotia (where it was a much more common dish). It was a hearty meal, made of simple ingredients and assembled with any available meat (rabbit, venison and beef were common) and it was steamed.
Yes, you read that right, it was steamed! Acadian meat pie is made of a biscuit-like dough which is cooked in the oven before being steamed (often after freezing) which heats and moistens the dish. It’s a delightful treat and one that we frequently eat on Christmas morning. One of these years I’ll wrestle the prized recipe from my Father (who managed to get it from my Grandmother) and I’ll share it here.
Today’s post is not steamed but it’s definitely inspired by the meat pie of my youth. Meat, broth and a few winter vegetables make a simple pie that cuts through the cold of winter. The pie is even better the next day (and freezes well if you have extra)!