By Anita Stewart


Debbie Demers of Earlton, Ontario uses local ingredients to make this fabulous rendition of meat pie: great cheddar cheese from Thornloe; local bison from Biz Meats; and pungent garlic scapes preserved in oil by Ghislain Trudel of Val d’Or, Quebec. I love this dish with a hearty northern beer.

Makes 6 servings 1 1/2 pounds ground bison
1 medium onion, chopped
2 tbsp garlic scapes either fresh or preserved in oil or
1 tbsp minced garlic
1 celery stalk (including leaves), chopped
1 cup beef stock or broth
2 tbsp cornstarch
1/2 to 1 tsp freshly ground black pepper
1/2 to 1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp hot sauce
1 1/2 cups shredded old cheddar, preferably Thornloe kosher salt, if needed
2 10-inch unbaked deep-dish piecrusts

In a heavy skillet over medium-high heat, brown the bison thoroughly.

Add the onion, garlic and celery and cook over low to medium heat until vegetables are tender, stirring occasionally, about 5 minutes. In a small bowl, combine the beef stock and cornstarch; stir into the bison mixture. Stir in the pepper, chili powder, and Worcestershire and hot sauces. Add the cheese and stir until melted.

Taste and adjust seasonings. Let cool for 10 minutes.

Place one of the piecrusts in the bottom of a deep-dish pie plate.

Pour the bison and cheese mixture evenly into the unbaked pie shell. Cover with the remaining pastry; crimp edges and cut small slits in the top crust to let steam escape.

Bake in a preheated 350°F oven until the top is golden brown, about 40 to 45 minutes. Let stand for about 15 minutes to cool before serving.

Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories, by Anita Stewart. Harper Collins Canada, 2008

SCROLL TO TOP