Sausage and Pepper Meat Pie

Sausage and Pepper Meat Pie
  • Prep Time: 20
  • Total Time: 50
  • Servings: 6

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About this Recipe

Hearty and delicious and bursting with wonderful Italian flavours.


1 tbsp (15 mL) Vegetable oil
1 lb (454 g) Maple Leaf® Sausage Meat
1 Onion, finely chopped
1 Red or yellow pepper, diced
2 Cloves garlic, minced
1 tsp (5 mL) Italian seasoning
Salt and pepper
1 Potato, peeled and grated
3/4 cup (175 mL) Reduced sodium chicken broth
2 Frozen Deep Dish Pie Shells, defrosted
1 Egg, beaten


PREHEAT oven to 375°F (190°C).

HEAT oil in a large skillet over medium-high. Add sausage and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add onion, red or yellow pepper, garlic and Italian seasoning. Cook for another 1-2 minutes. Season with salt and pepper. Stir in potato and chicken broth. Bring to a boil. Reduce heat and simmer for about 3 minutes or until the liquid is absorbed. Remove from heat and cool slightly.

TRANSFER the mixture to one of the pie shells. Remove the second pie shell from the foil tray and transfer to a lightly floured work surface. Using a lightly floured rolling pin, roll the pie shell to a 10” (25 cm) round. Place on top of the filled pie shell and press the edges to seal. Trim any excess pastry and flute the edges. Cut a small hole or slit in the top of the pie to allow steam to escape. Use any leftover pastry to make decorative leave if desired. Brush the top of the pie with egg wash.

BAKE for 25-30 minutes or until the pie is golden brown.


For a homemade appearance, transfer the pastry to your own 9” (23 cm) pie plate.
Use additional pastry to cut out decorative shapes. Fix to the top of the pie with egg wash.

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