Tourtiere

A community recipe by Nancy

Not tested or verified by Nigella.com

Print me

Introduction

A very old recipe passed down in families. It originates from very large families trying to stretch to feed all at the table. I've seen many meats used including beef, pork, rabbit, venison, duck etc.

Ingredients

Serves: serves 6-8

1 pound ground beef
1 pound ground pork
1 finely chopped onion
2 sticks finely chopped celery
1 cup mashed potatoes (or shredded)
1 teaspoon salt
1 teaspoon pepper
½ teaspoon sage
½ teaspoon savory
½ teaspoon thyme
1 pinch of nutmeg
1 tablespoon flour
8¾ fluid ounces stock (or water)
gram double pie pastry

Method

Tourtiere is a community recipe submitted by Nancy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Brown meat until no pink remains and set aside.

Saute onion, celery and potato until soft. Add meat back in with flour and stir to mix and "cook" flour. Add broth/water and seasonings and simmer for 20 minutes until broth is mostly absorbed or evaporated. You want a fairly thick, tight consistency.

Cool slightly and pour into bottom of pastry in pie plate. Pack down so no air bubbles remain.

Top with pastry, seal and cut steam vents.

Brush with milk or egg wash.

Bake at 375F for 30-50 minutes (dependant on elevation) until golden brown.