Tourtiere (Meat Pie)

Tourtiere (Meat Pie)
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup water
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 3 cubes chicken bouillon
  • 1 bay leaf
  • 1 baking potato, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 egg yolk
  • 1 tablespoon water


  1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
  4. Bake in preheated oven for 45 minutes, or until golden brown.

03/29/2017
Tourtiere (Meat Pie), recipe PT15M PT1H 5 455 calories

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