Ma Cusson’s French Meat Pie

Old (Cusson) family recipe

1 pound Hamburg
1/4 pound ground pork
3/4 cup onion
2 Medium potatoes (mashed with a masher)
1/2 teaspoon Bell Seasoning
1/4 teaspoon Sage

Brown Hamburg, pork and onion
Add 1/4 cup water and simmer 20 minutes
Drain excess water/fat
Add potato (mashed with a masher not whipped)
Add 1/2 teaspoon Bell Seasoning
Add 1/4 teaspoon Sage
Add Salt and pepper
Let sit 15-20 minutes. This is important for the flavor to settle in.
Adjust spices if desired.

When making the pie:
Dampen rim of bottom crust with water
Put top crust on and crimp around edges with fork
Try a strip of aluminum foil around edge of crust to prevent excess browning
Cut holes in top crust (2 or 3 slits)
Bake at 375 for 45 minutes

* Optional, 2 cloves garlic, brown with Hamburg, Pork and Onioin

I tend to double this up and make two pies at a time. Twice the pie at almost no extra work. To do this I use about 1 1/4 lbs of hamburg and about 1/3 lbs of ground pork. I also use almost 2 cups of onions and 3 or 4 good sized cloves of garlic. I start with 1 teaspoon of Bell Seasoning and 1/2 teaspoon of sage but I always need more. You really have to experiment to get a good flavor.

Final Note: As your seasonings age they lose potency. It is very important to mix them in with meat well and to let it sit for 15-20 minutes before tasting and adding more.