Temiskaming Bison and Cheddar Meat Pie

Debbie Demers of Earlton, Ont., uses ingredients from her area to make this fabulous rendition of meat pie. She uses great cheddar cheese from Thornloe Cheese; local bison from Bison du Nord and pungent garlic scapes preserved in oil. We love it with a hearty northern beer.


  • 1½ pounds (750 g) ground bison meat
  • 1 onion, chopped
  • 2 tbsp (30 mL) garlic scapes either fresh or preserved in oil (or 1 tbsp/15 mL minced garlic)
  • 1 celery stalk (including leaves) chopped
  • 1 cup (250 mL) beef stock
  • 2 tbsp (30 mL) cornstarch
  • ½ to 1 tsp (2 to 5 mL) freshly ground pepper
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 tsp (5 mL) hot sauce
  • Chili powder, to taste
  • 1½ cups (375 mL) shredded old cheddar
  • 10-inch (25 cm) unbaked deep double crust pie shell

Cooking Directions

  1. In a heavy skillet over medium heat, brown the bison thoroughly.
  2. Add the onion, garlic and celery. Cook over low to medium heat until vegetables are tender.
  3. Combine the beef stock and cornstarch; stir into the bison mixture.
  4. Add the pepper, Worcestershire and hot sauces, and chili powder to taste. Taste and adjust seasonings.
  5. Add the cheese and stir until melted.
  6. Let cool for 10 minutes before pouring into the unbaked pie shell.
  7. Cover with the remaining pastry; crimp edges and cut small slits in the top crust to let steam escape. For a golden crust, baste a well-whisked raw egg.
  8. Bake in a preheated 350°F (180°C) oven for 40 to 45 minutes or until golden brown. Let stand for about 15 minutes to cool before serving.

From Anita Stewart’s book Canada: The Food, The Recipes, The Stories

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