Quebecois Tourtière
Ingredients
- 1-pound ground pork
- 1-pound ground beef
- 2 large onions, finely chopped
- Pepper, to taste
- 2 tsp. coarse salt
- ½ tsp. dried thyme
- ½ tsp. ground cloves
- 2 cloves garlic, finely chopped
- 4 medium potatoes, peeled, boiled and riced; crush with a fork if a ricer is not available
- 1 cup beef broth, heated
- 2 pie crusts, ready made or use your favorite pie crust recipe
Instructions
- Pre-heat oven to 400°F.
- Using a large skillet, mix all ingredients together and simmer for one hour.
- Add cooked mixture to pie plate lined with one pie crust.
- Place second pie crust on top of mixture, vent top.
- Bake for 45 – 50 minutes or until crust is golden brown.
Notes
Should the tourtière mixture be too watery, once completely cooked, add 1 tablespoon of breadcrumbs; wait for the liquid to be absorbed by the breadcrumbs; if necessary, add an additional tablespoon of breadcrumbs to the mixture.
Tourtières can be frozen after being baked, cooled down for a couple of hours and covered in saran wrap. To re-heat, place frozen pie in a pre-heated 350°F oven and heat for around 45 to 60 minutes; re-heat time will depend on oven.