Christmas Meat Pie

Taste of Home

Ready in: 125 minutes
Prep Time: 75 minutes
Cook Time: 50 minutes
Servings: 8


  • 2 tablespoons beef gravy mix
    Canned and Jarred
  • 1 medium carrot, chopped
  • 2 teaspoons dried thyme
    Spices and Seasonings
  • Pastry for double-crust pie (9 inches)
  • 3 garlic cloves, minced
  • 2 teaspoons ground mustard
    Spices and Seasonings
  • 1 pound ground pork
  • 1 pound ground venison
  • Milk
    Milk, Eggs, Other Dairy
  • 2 medium onions, chopped
  • 1 teaspoon pepper
    Spices and Seasonings
  • 3 cups hot mashed potatoes (prepared without added butter or milk)
  • 1 teaspoon rubbed sage
    Spices and Seasonings
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 3 cups water


  • In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally.
  • Drain. Stir in potatoes.
  • Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge.
  • Add meat mixture.
  • Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
  • Brush pastry and cutouts with milk; place cutouts on the pie.
  • Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown.

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