Meme's Tourtiere
Ready In: 2 hrs 20 mins
Serves: 6
Yields: 1 large pie
Ingredients
- 12 ounces ground beef
- 12 ounces ground pork
- 12 ounces ground veal
- 1 large onion, diced (1 1/2 cups diced onion)
- 1 -2 large garlic clove, chopped fine (or 1 or 2 tsp minced garlic)
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground sage
- 1⁄2 teaspoon ground thyme
- 1 teaspoon fresh ground pepper (I use peppercorn medley)
- salt
- 4 cups chicken broth
- potato flakes (use high quality brand)
- 1 (14 1/8ounce) package refrigerated pie crusts
- 2 cups pork gravy, warmed
Directions
- Brown the meat in a 10 to 12 inch skillet. Drain well.
- While the meat is draining (I leave it in a colander, in the sink, for 15 minutes) mix the spices together in a small bowl.
- When the meat is drained, return it to the skillet, sprinkle the spice blend in, add the onions, garlic, and broth.
- Stir together. Liquid should cover the mixture. If it doesn't, add more broth, or a little water.
- Bring mixture to a boil. Reduce heat, cover and simmer 1 hour.
- Turn off heat. Add potato flakes, a little at a time, mixing in well. If you still see liquid, add more flakes, stir in, until all the liquid is absorbed.
- Allow the mixture to cool.
- Preheat oven to 375.
- When the mixture is cool, bring the pie crusts to room temperature, instructions on box.
- Use a ten inch deep dish pie plate, put the bottom crust in, add the meat mixture (pack lightly) add the top crust, fold seal and flute edges.
- Make several slashes in the crust to vent it.
- Put the pie on a cookie sheet or pizza pan, and put in the oven.
- Bake 50 minutes.
- Place pie plate on a cooling rack or open air trivet, allow to cool 15 minutes.
- Serve with gravy and a vegetable on the side.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off