French Canadian Tourtiere
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French Canadian Tourtiere

Servings

4 pies

Prep time

45

minutes
Cooking time

1

hour 
Total time

1

hour 

45

minutes

Ingredients

  • 3 pound ground pork

  • 1 pound medium ground beef

  • 2 medium onions, finely diced

  • 3 medium potatoes, already mashed

  • 2 cup beef broth

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon cinnamon

  • 1 teaspoon black pepper

  • 2 teaspoon Salt

  • 4 pie shells and 4 lids

Directions

  • In a big pot, mix the meats and onions.
  • In a bowl, mix your liquids and your spices. Add these to the pot.
  • Bring to a boil, stirring often.
  • Reduce heat and simmer for 30 minutes.
  • Cool meat for 30 minutes.
  • Add mashed potatoes and mix.
  • Portion meat into the pie shells
  • Cover pie shells with lids and crimp edges. Vents should be cut into the lid to release the steam.
  • Bake at 425 for ~15 minutes, to kick start the browning process.
  • Bake at 400 for ~45 minutes – 1 hour, till crusts are golden brown. (30 minutes if thawed)
  • Serve hot, or cool down and freeze for reheating later.

Notes

  •  When I eat tourtiere, I like it with gravy. So, I make a nice simple and rich beef gravy to go along.
  • * Some people prefer ketchup over gravy.
  • Use a wash of 1 egg yolk + 1 Tablespoon cold water to get a beautiful crust!
  • * The potatoes absorb much of the excess liquid, producing a moist filling that holds together perfectly and doesn’t sog up the bottom crust.