Gramma's Meat Pie Recipe

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Gramma's Meat Pie

Chilly Butt


From a very early age, I remember visiting my gramma in Canada and can still smell the goodness coming out of her kitchen. There's one aroma I can remember very well, her meat pie. It smelled like heaven. I always wanted the recipe, but found that it had not been passed on. I was a HORRIBLE cook. No matter how much my heart was in creating something edible, I always burned, undercooked or somehow ruined everything I tried to create. Until I remembered the smell of a wonderful meat pie. Gramma must have come from heaven to help me, it was delicious.

pinch tips: How to Use a Meat Thermometer





20 Min


50 Min




1 1/2 lb
1 small
onion, finely diced
1 small
potato, cooked and chopped into small cubes
5 slice
american cheese, julienne sliced
3 Tbsp
butter, divided
1-1 1/2 tsp
morton's nature's season seasoning blend
1/2-3/4 tsp
granulated garlic
refrigerated pie crusts
salt and pepper
seasonings are approximates, you can adjust them to taste

Directions Step-By-Step

In a large skillet, cook hamburger on medium heat, breaking it up into very small pieces. Add a dash of salt and pepper.
Half way through cooking, about 5 minutes, add finely diced onion and continue to cook meat almost to the point of browning. Be careful not to over cook the meat, you don't want it brown. It should be very moist with no pink left.
Remove skillet from the heat and drain any excess grease. Add the potatoes, 2 tablespoons of butter, Morton's seasoning and granulated garlic, stir to combine. Set aside to cool.
According to package direction, lay the first pie crust into pie plate. Make sure it is evenly and firmly pressed into place.
Add the cheese to hamburger and gently toss to combine. Be careful not to over mix. Pour the hamburger mix into the pie crust. Cut off excess pie crust. Dab your finger in a little water to very lightly wet the edge of the pie crust.
Lay second pie crust on top of meat. With the tip of a knife, gently cut little holes or designs into the top crust. Cut off excess/overlapping crust and crimp crust edges together. You can use a fork to press them together or use pinch/press method. To do the pinch/press. In a very quick motion, using the first finger and thumb of the left hand, brace the crust, with the index finger of the right hand push the crust into the left finger and thumb, pinch the crust pushed by the right finger, removing the right finger and gently pressing down with the left finger and thumb.
Pre-heat oven, 350. Place the pie on the middle rack and bake for 20 minutes. Melt tablespoon of butter and with a pastry brush, paint the top of the pie with the melted butter. Return pie to oven and bake an additional 20-30 minutes, until the crust is golden brown. Let the pie rest about 5-10 minutes before cutting. Enjoy~

About this Recipe

Main Ingredient: Beef
Regional Style: French
Other Tags: Quick & Easy, For Kids