Bannock Pie

Published on April 14, 2014 by Carol

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Bannock Pie

Tribal Affiliation: Saulteaux from Long Plain Manitoba

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Orgin of Recipe: Offered by Melinda La Porte … who learned this from Experiment

Type of Dish: Today’s Native Dishes


  • 2 onions, chopped in chunks
  • 4 cups flour
  • 1 turnip, peeled and chopped in chunks
  • 3tbsp baking powder AND 2tsp salt
  • 6 stalks of celery chopped in chunks
  • 1/2 cup lard AND 2 cups water
  • 1 bay leaf
  • 4 cloves of garlic , chopped in chunks
  • 2 lbs beef or whatever meat you like
  • 2 tsp salt
  • 6 large potatoes,peeled and chopped into chunks
  • 1 tsp pepper
  • 6 carrots chopped in chunks
  • 8-10 cups of beef stock
  • Directions:
    Mix dry topping ingredients. Cut in lard. Add water, make dough. Roll out to fit roasting pan. Let rest.

    Dip meat in flour lightly and brown in grease in stockpot. Add the rest of the ingredients and boil for about 25 minutes. Transfer to roasting pan. Carefully place bannock on top and bake in oven at 400F for about 1-1 1/2 hours. This varies all the time so you have to check to make sure bannock is done.

    Note: You can add anything else you want in the stew. I usually just add whatever I have in the fridge or the cupboards.

    Source: Nativetech Unabridged
    Based on the collective work of, © 2015 Native American Encyclopedia.
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