French Canadian Tourtiere

Servings

3 pies

Prep time

45

minutes
Cooking time

1

hour 
Total time

1

hour 

45

minutes

Ingredients

  • 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

  • 3 pie shells and 3 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.
  • 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.
  • * 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.