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. I 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
- In a heavy skillet over medium heat, brown the bison thoroughly.
- Add the onion, garlic and celery. Cook over low to medium heat until vegetables are tender.
- Combine the beef stock and cornstarch; stir into the bison mixture.
- Add the pepper, Worcestershire and hot sauces, and chili powder to taste. Taste and adjust seasonings.
- Add the cheese and stir until melted.
- Let cool for 10 minutes before pouring into the unbaked pie shell.
- 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.
- 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