French Canadian Tourtiere
2 pound ground pork
2 pound medium ground beef
2 medium onions, finely diced
3 medium potatoes, already mashed
2 cup beef broth
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1 teaspoon black pepper
2 teaspoon Salt
- 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.
- Serve hot, or cool down and freeze for reheating later.
- 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.
- * If you like skinny pies, you could probably stretch the filling to cover 4 pies.
- * The potatoes absorb much of the excess liquid, producing a moist filling that holds together perfectly and doesn’t sog up the bottom crust.