“This is a combination of my mother-in-law and my stepmother's tourtiere recipes. Delicious!”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In large, heavy saucepan combine pork, beef, water, onions, celery and garlic. Cook over medium high heat until bubbling, stirring to break up the meat. Cook until the meat has browned.
  2. Add spices, and reduce heat.
  3. Cover and simmer for 30 minutes, stirring occasionally.
  4. Remove the bay leaf, and stir in the mashed potatoes.
  5. Add a bit more salt and pepper to taste, if needed.
  6. Let the mixture cool, stirring occasionally. The mixture will thicken as it cools.
  7. Fill pastry shell with meat mixture. Cover with pastry, seal and crimp edges, cutting steam vents in the top of the crust.
  8. Combine egg yolk and milk and brush the top of the pastry with glaze.
  9. Bake at 425 degrees F for 15 minutes, then reduce heat to 375 and bake for 20-25 minutes, or until golden brown.

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