Prep Time
180 Minutes
Cook Time
60 Minutes
Total Time
240 Minutes
2 pies
Recipe By:
Renée Lavallée
The Canteen


Pie Crust
1 cup Lard
2 cups All Purpose Flour
Salt and Pepper, to taste
⅓ cup Cold Water
2 lbs Ground Pork
2 lbs Ground Veal
1 Large Onion, finely diced
3 Cloves Garlic, minced
3 Bay Leaves
1 tbsp EACH of: ground cinnamon, cloves, allspice, summer savoury
½ tbsp Ground Mace
2 Potatoes (skin on & scrubbed), grated
Salt & pepper to taste


Pie Crust

Mix the flour, lard and salt together by hand; rubbing and breaking the lard into the flour until pea size. Gradually add in the water and mix very gently until it comes together: DO NOT OVERWORK. Wrap in plastic wrap and refrigerate for 1 hour. This makes 2 double crusts.


In a thick bottom pot, brown the onion and garlic in a little bit of oil; cook for 2 minutes and add the meat. Brown and add the spices and salt and pepper. Taste for seasoning. You may need to add more depending on your personal preference. Cover the meat with boiling water and let simmer for 2 hours; stirring occasionally.

After 2 hours, add the grated potato and cook for another 5 minutes. Cool down and skim off any excess fat before using.

Separate the mix into the 2 prepared pie crusts. Place rolled out dough on top. Freeze or bake in pre-heated 375°F oven for 45-60 minutes or until the crust is golden and the edges of the pie are bubbling.