TOURTIERE: MEAT PIE
Preparation: 30 minutes
Oven: 45 minutes
-2 tablespoons olive oil
-1 small onion, diced
-2 garlic cloves, minced
-1 1/2 pounds ground beef
-1 pound ground pork
-1 cup mashed potatoes *see note
-2 teaspoons cinnamon
-1 1/2 teaspoons oregano, mustard, all spice
-1 teaspoon cloves
-2 teaspoons coarse salt
-1/2 cup beef broth
-1/2 tablespoons flour
Preheat oven to 375˚F.
Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent. Add garlic and continue cooking until fragrant, about 1 minute. Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces. Add mashed potatoes and spices.
In a small jar or container, shake beef broth and flour until smooth and pour into the skillet. Cook until the broth has thickened.
Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
Bake for 45 – 50 minutes or until the pie crust is golden brown in color.
Note: For this recipe you can use leftover mashed potatoes, or boil 2 peeled, medium potatoes until tender and mash them until smooth with a potato masher or hand mixed.