French Canadian Tourtiere
- Ready In:
- 1⁄2 lb ground pork
- 1⁄2 lb ground beef or 1/2 lb veal
- 1⁄2 cup chicken stock
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon ground sage
- 1⁄2 teaspoon ground allspice
- 2 cups mashed potatoes (approx. 8 med potatoes, no butter or milk added)
- 2 (9 inch) pie crusts, pastry for (can be store bought or homemade)
- In a large saucepan, mix first 8 ingredients. Bring to a boil, simmer and stir until meat loses its pink colour.Continue to simmer 30 minutes, uncovered, stirring occasionally.
- Stir in mashed potatoes. Cool at least two hours.
- Press filling in to uncooked pie shell.
- Place pastry on top of filling, crimp edges to seal. Top crust can be brushed with egg or milk before baking.
- Cut a hole in the centre, about the size of a dime.
- Bake at 425 F for 25-35 minutes.
- Allow to cool and set at least 20 minutes before serving with beef gravy and petite pois (tiny sweet peas). You can also bake only until top is slight browned and then freeze in advance of holidays or for a last-minute meal idea - reheat at 400 F for 15 minutes and then allow to sit for about 5 minutes before serving.
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I've named myself shopkeepervicki because I run an online shopping site, canadiantartans.com. I also indulge in "kichen therapy" regularly; I find it a great diversion from the troubled times we live in. I love to cook big batches of food - as a teen it was my job to make supper for our family of eight. I'm not sure I would know how to cook for only two, but since my family now numbers only four, and will soon be less than that as the 17 and 18 year old prepare to leave the nest, I had better learn! I just took some foccacio bread from the oven. I'm on a bread baking binge this week. Looking for the perfect mixed grain bread recipe brought me to this site.