This Newfoundland and Labrador pot pie is adapted from a Cormack-area recipe shared by Upper Humber Settlement and Acadian Mi'kmaq culinary guide Lauralee Ledrew. It has tender cubes of moose, turnip, carrots and peas under a single golden pastry lid, with spruce salt adding a local forest note.
Moose pie is one of Newfoundland and Labrador's home-style ways to serve locally sourced game. In the version published by Lauralee Ledrew through Upper Humber Settlement, cubed moose is braised with turnip and carrots, finished with peas and covered with one pastry lid. The recipe here credits that local example while making its slurry and measures explicit; family pies may use different vegetables, ground meat or pastry.
Step 1Set a rack in the lower-middle of the oven and preheat to 177°C / 350°F. Use only lawfully sourced moose muscle meat; thaw frozen meat covered in the refrigerator. Pat the cubes dry and season with the spruce-salt blend and pepper.
Step 2Heat half the oil in a heavy lidded Dutch oven over medium-high heat. Brown the moose in two batches, about 5 minutes per batch, turning to brown all sides. Transfer the meat to a plate.
Step 3Reduce the heat to medium and add the remaining oil. Cook the onion, turnip and carrots for about 5 minutes, scraping up browned bits. Stir in the tomato paste and cook for 30 seconds. Add 120 ml water and simmer for about 2 minutes to deglaze. Whisk the flour with 60 ml cold water until smooth; stir it into the pot with the beef broth, soy sauce and bay leaf. Return the moose and bring the liquid to a gentle simmer.
Step 4Cover the Dutch oven and braise in the 177°C / 350°F oven for about 75 minutes, until the moose is tender and the thickest cubes reach at least 74°C / 165°F. If the meat is still firm, continue covered cooking until tender. Remove the bay leaf, stir in the frozen peas and taste the filling before adding any extra salt.
Step 5Increase the oven to 204°C / 400°F. Transfer the filling to a 23 cm deep-dish pie plate. Lay the pastry over the filling, fold and crimp the edge against the rim, and cut a central steam vent. Beat the egg with 15 ml water and brush the pastry evenly.
Step 6Bake on a rimmed tray for 20–30 minutes, until the crust is golden and the center of the filling is hot and at least 74°C / 165°F. Rest on a rack for 15 minutes before serving.
Moose is wild game, and sourcing rules differ by location. In Newfoundland and Labrador, a recipient of gifted game must keep the hunter-signed written proof required by provincial rules; sale is restricted to permitted parties. Use muscle meat only: current provincial guidance advises against eating moose liver or kidneys because cadmium may be high. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze; reheat to 74°C / 165°F. A lean beef roast can replace moose, but the result will be a beef pot pie.
These rounded values are an ingredient-based estimate for one of 6 servings, not a laboratory analysis. The seasoning blend, pastry, broth and soy-sauce labels, cooked meat yield and gravy left in the pot can change the result.
Contains wheat, egg and soy, and includes moose. Check the pastry, broth and soy-sauce labels for milk, wheat in soy sauce, other allergens or cross-contact. Keep raw moose chilled and separate from ready-to-eat foods; wash hands and utensils after handling it. Cook the thickest cubes and the pie filling to 74°C / 165°F. Refrigerate leftovers within 2 hours, use within 2–3 days or freeze, and reheat to 74°C. Do not use moose liver or kidneys or meat from an animal found dead or of unknown cause.
Yes. Cool it promptly in a shallow container, refrigerate within 2 hours and use within 2–3 days. Assemble the pie and bake until the center reaches 74°C / 165°F.
