Tourtiere

 

Ingrdients:

  • 2 pre-made pie shells
  • 1 cup beef broth
  • 2 med potatoes
  • 1 egg
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 onion
  • 3 cloves garlic
  • 2 tbsp maple syrup
  • 1 tsp yellow mustard
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
Instructions:
  1. Dice 2 med potatoes, 1 onion, 3 cloves garlic
  2. Put diced potatoes in pot of water and bring to a boil. Boil about 30 min, or until potatos can be easily broken with a fork
  3. While potatoes are boiling, heat some cooking oil in a skillet or deep pan
  4. Add onions, cook until semitranslucent, then add garlic and cook until fragrant
  5. Add 1 lb ground beef, 1 lb ground pork, 2 tbsp maple syrup, 1 tsp yellow mustard, 1/2 tsp cloves, 1/2 tsp ginger, 1/2 tsp paprika, 1/2 tsp cinnamon. Mix together and cook until brown
  6. Add 1 cup beef broth and let simmer for 40 min or until most of the liquid has been absorbed
  7. When potatoes are ready, add to meat mix
  8. Preheat oven to 350 F
  9. Bake bottom section of pie shells for 5 min
  10. Add filling to bottom pie dough and cover with top section of pie dough
  11. Beat 1 egg in bowl and brush onto the tops of the pies
  12. Bake for 40 min or until tops become golden
Tips: Original recipe called for chicken broth. I used beef because it felt a bit weird to use chicken broth on ground beef. Didn't use pork broth because it's not readily available.

I don't think you have to bake for 40 minutes in the last step. Everything is already cooked except the top dough section, so just do it until it turns golden, maybe 10 min. I forgot to put the eggwash on though.

Original recipe says it makes 1 pie. I got a 2-pack of pre-made shells from the grocery store and it filled them both with extra to spare. The store kit didn't come with top portions. I used some pre-made stuff that my mother-in-law made us at one time that we had frozen.

Yield: 2 pies

Source: https://littlenomadsrecipes.com/recipe/tourtiere-french-canadian-meat-pie/#recipe

Description: 

We recently spent a week at my grandparents place in Northern Ontario. They live near enough to the Quebec border that we casually crossed over it once for novelty's sake during our trip. It makes sense then, that the classic French Canadian dish of tourtiere would make it into my grandma's regular meal rotation.

I only have memories of eating it there. On our recent trip, one day my grandma was debating whether she should make tourtiere or meatloaf. Because she was already making blueberry pie and didn't want to pair it with a savoury pie, she opted to make meatloaf. It was really good and I think Lee-Anne went out of her way to get the recipe. But I was still a little disappointed not to get the tourtiere because I so closely link it with the Northern experience. So the weekend after our trip, I learned to make it myself.

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