A delightful twist on the classic French Canadian Meat Pie, featuring a blend of flavorful meats and aromatic herbs encased in a golden, flaky crust.
Cook the ground beef, ground pork, onion, celery, and garlic in a large skillet over medium heat until the meat is browned and the vegetables are tender.
Stir frequently to ensure even cooking and prevent sticking.
Remove the skillet from heat and stir in the mashed potatoes, chicken broth, rosemary, sage, thyme, and marjoram.
Ensure the potatoes are well mashed to create a smooth filling texture.
Line two 9-inch pie plates with the pre-made pie crusts.
Press the crust gently into the plates to avoid tearing.
Divide the meat mixture evenly between the two crusts.
Spread the filling evenly for consistent baking.
Top each pie with the remaining pie crust, trim the edges, seal, and flute them.
Use a fork or your fingers to create a decorative edge.
Cut slits in the top crusts to allow steam to escape, then brush with milk.
The milk will help the crust achieve a golden brown color.
Bake the pies in a preheated oven at 375°F for 30-35 minutes or until the crusts are golden brown.
Check the pies halfway through to ensure even baking.
Let the pies cool slightly before serving.
Cooling allows the filling to set, making it easier to slice.
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