My Grandmother was born in West Arichat, Nova Scotia. She used to make a meat pie that was primarily beef and in-season vegetables. Over the years, I have never found a printed copy of this recipe, which is not to be confused with a "Canadian Meat Pie." The closest that I have found is something called a "sea pie." It may be a Cape Breton delicacy. This is entirely from memory and I welcome corrections to this recipe hoping that this will open a conversation about this special pie.
square or rectangular pie pastry top and bottom
3 to 4 pounds beef, cubed
1/4 pound salt pork
1 cup pearl onions
1 cup sweet peas
1 cup diced potatoes
Place beef and salt pork in a heavy sauce pan with an inch or two of water; bring to a boil. Simmer until the meat is very tender, about three hours. Let meat cool.
Arrange bottom pastry crust in a pie dish. Place cooled meat into the pastry; cover with pastry top. Bake in a 350-degree oven about 45 to 50 minutes, or until crust is brown and filling is bubbly. Let set for a few minutes before cutting.
Cornstarch may be added to the mixture to make a thicker, gravy-like sauce.
If you don't wish to use peas and onions, replace with whatever vegetables you enjoy.
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