Grandma's Arcadian Meat 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.

Cooking & Recipes



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 confuse with a “Canadien 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 spcial pie.


6 to 8 servings

Preparation Method

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