Savory ground pork, beef, onion, and potatoes spiced with cinnamon and cloves, baked in a golden crust—this French Meat Pie is comfort on a plate.
Funny thing—I didn’t grow up eating French Meat Pie. My family was more about lasagna and Sunday roasts. But the first time I had it, I was at a holiday gathering where there were too many people crammed into one small house, kids running around, someone yelling about the football game in the living room, and the kitchen windows fogged up from all the cooking. You know the scene, right?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Someone set this pie down on the table, and at first glance, I thought it was just another pot pie. But then I cut into it. The filling was this hearty mash of beef, pork, and potatoes, with this unexpected warmth from cinnamon and cloves. Not overpowering, just… different. It was the kind of bite that makes you pause mid-conversation and just think—like, what is this magic? I went back for seconds, and maybe thirds (I’m not admitting anything officially).
Ever since then, French Meat Pie has been one of those recipes that sneaks up on me whenever the weather turns cold. It’s not fancy, but it has this old-world charm that feels like it belongs at a family table, right next to a bowl of cranberry sauce and a jug of gravy that’s way too big.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This French Meat Pie Recipe?
So why should you care about this French Meat Pie? Because it’s not your average meat-and-potatoes meal. It’s cozy, it’s filling, and it has just enough spice to make you raise an eyebrow but not so much that picky eaters will complain. The crust is flaky, the filling is hearty, and the whole thing screams comfort food.
It’s also ridiculously versatile. You can throw it together on a Tuesday when you just want something warm and satisfying, or you can serve it at Christmas dinner and watch your relatives fight over the last slice. (Not that I’d know anything about that.)
Ingredient Notes:
Let’s talk ingredients, because honestly, they’re what make this pie so special.
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Ground pork and beef – Pork brings the flavor, beef keeps it a little leaner. You could do just one, but the combo? That’s where the magic happens.
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Onion – Finely chopped, it melts right into the filling. Bonus: your kitchen will smell amazing.
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Potatoes – They don’t just bulk it up; they make the filling creamy and satisfying. Plus, who doesn’t love potato in anything?
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Spices – Cinnamon, cloves, all-spice. I know, it sounds like they belong in cookies, but trust me, they give this pie its signature taste. Kind of like Christmas in a savory dish.
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Pie crust – Homemade if you’re ambitious, store-bought if you’re like the rest of us on a busy night. Nobody’s judging.
How To Make French Meat Pie?
Alright, let’s walk through it together. Don’t worry, this isn’t one of those recipes where you need a culinary degree.
Step 1: Cook the meat.
Toss the pork, beef, onion, and a splash of water into a skillet. Cover it, stir now and then, and let it cook until the meat’s browned and the onions are soft. Easy.
Step 2: Boil the potatoes.
Dice ’em up, boil in salted water until tender, then drain. Don’t overthink it—if a fork slides in easily, they’re done.
Step 3: Mash and season.
Add the potatoes to the meat mixture. Stir in your cinnamon, cloves, all-spice, salt, and pepper. Then mash it all together. Doesn’t have to be perfectly smooth—this isn’t mashed potato night, a little texture is part of the charm.
Step 4: Roll out the crust.
Two circles, about 11 inches each. One goes in the bottom of your pie plate—it’s the foundation.
Step 5: Fill it.
Spoon in that warm, spiced meat mixture. You’ll probably feel like it’s too much, but somehow it always fits.
Step 6: Top and bake.
Add the second crust, crimp the edges, cut a few slits on top so it doesn’t explode in the oven. Bake at 450°F for 20 minutes, until the crust is golden. Then try (and fail) to wait for it to cool before digging in.
Want To Save This Recipe?
Storage Options:
Leftovers? They’re almost better than the first slice. Wrap them up and stick them in the fridge for 3–4 days. Or freeze the pie (whole or in slices) for up to 3 months. To reheat, the oven’s your best friend—it keeps the crust flaky. The microwave works in a pinch, but let’s be real, it’s never quite the same.
Variations and Substitutions:
I love recipes that aren’t stuck in stone, and this one’s flexible.
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Switch the meat. Use turkey or chicken if that’s what you’ve got.
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Play with the spices. Not into cinnamon in your dinner? Swap in nutmeg, or skip it altogether.
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Add veggies. Carrots, peas, celery—go ahead, no one’s stopping you.
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Change the crust. Puff pastry gives it an extra flaky, almost bakery-style vibe.
What to Serve with French Meat Pie?
This pie’s a meal all on its own, but sides make it shine.
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A crisp green salad – Something light and fresh to balance the heaviness.
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Roasted vegetables – Carrots, Brussels sprouts, or whatever’s in season.
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Cranberry sauce – The sweet-tart punch actually works like magic with the spiced filling.
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Gravy – Because some people think everything is better with gravy. Honestly, I can’t argue.
Frequently Asked Questions:
Can I make French Meat Pie ahead of time?
Yep! Assemble it, cover it, and pop it in the fridge for up to a day before baking. Perfect for the holidays when you’ve got a million other things going on.
Can I freeze it?
For sure. Bake it, cool it, wrap it, freeze it. When you’re ready, reheat it in the oven until hot all the way through.
Do I really need both pork and beef?
Not necessarily. I like the combo, but if you’ve only got beef or pork, it still works. The flavor changes a little, but not in a bad way.
So that’s French Meat Pie—a humble little dish that’s somehow both rustic and special at the same time. It’s the kind of meal you want on a cold night, with a fork in one hand and maybe a glass of wine in the other. Try it out and tell me—are you team cranberry sauce on the side, or do you keep it classic with just the pie? I honestly can’t decide.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Meat Pie
Ingredients
- 8 ounces ground pork
- 16 ounces lean ground beef
- 1 medium onion finely diced
- 2 large potatoes cleaned and diced
- ½ cup water
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground all-spice
- ¼ teaspoon ground cloves
- 2 layers of prepared pie crust
Instructions
Prepare the meat mixture
- In a large skillet, combine the ground pork, ground beef, onion, and water. Cover and cook over medium heat until the meat is fully cooked and the onions are tender, stirring occasionally.
Cook the potatoes
- In a separate pot, bring lightly salted water to a boil. Add the diced potatoes and cook until tender. Drain thoroughly, then add the potatoes to the meat mixture.
Season and mash
- Stir in the cinnamon, cloves, all-spice, salt, and pepper. Using a potato masher, mash the mixture until well combined. A slightly rustic texture is ideal.
Prepare the pie crust
- On a lightly floured surface, roll out the pastry dough into two 11-inch circles. Line the bottom of a pie plate with one circle of dough.
Assemble the pie
- Spoon the meat and potato filling into the prepared pie crust. Cover with the second circle of dough, ensuring the edges are sealed.
Bake
- Flute the edges of the crust and cut several slits in the top to allow steam to escape. Bake in a preheated oven at 450°F (232°C) for 20 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
