Prep 30 mins
Cook 30 mins
My mother's version of a family tradition. My grandmother also made this, but did not add the potato. This crust is also less like a regular pie crust and stands up better to the contents of the pie. The spices in the recipe are subject to personal taste. I tend to prefer more clove. Serve with brown gravy and peas.
- 1 1⁄2 lbs ground pork
- 2 potatoes, peeled and chopped
- 1⁄2 cup onion, finely chopped
- 1 cup beef broth
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground cloves
- In large skillet, cook the pork until brown, Drain fat.
- In medium saucepan, combine potatoes, onion, beef broth, garlic, and bay leaf. Bring to boil, then reduce heat. Cover and simmer about 10 minutes until potatoes are tender. Do not drain, Remove bay leaf. Mash mixture, then stir into pork.
- Add salt, ginger, pepper and cloves to pork/potato mixture. Adjust seasonings to personal taste.
- Prepare pastry. Roll out half the pastry to form a 12 inch circle. Line a 9 inch pie plate with the pastry. Trim to 1/2 inch beyond edge. Fill pastry with meat mixture. Roll remaining pastry to fit, place over filling and seal. Flute edge and cut a few slits in top of crust. Brush a little of the remaining egg mixture from the pastry on the top to aid in browning. Bake at 400 degrees for approximately 30 minutes or until brown. Allow to set about 5 minutes before serving.
- Tourtiere Pastry: In a medium mixing bowl, combine 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground thyme, and 1/4 teaspoon salt. Cut in 2/3 cup shortening. Stir together 1 beaten egg, 1/4 cup cold water and 1 teaspoon lemon juice. Sprinkle egg mixture over flour mixture, 1 tablespoon at a time, tossing gently with fork, reserving a very small amount for top of pie. Divide crust mixture in half and proceed.