Updated: Oct 27 16
Created: Mar 02 16
my mom's recipe - with love!
*makes 2 – 3 pies
- 1½ lb [680 g] lean ground beef
- 1½ lb [680 g] lean ground pork
- 2 medium onions, diced
- ½ cup [125 ml] diced celery stalks & leaves
- 2 garlic cloves, minced
- 2 to 4 carrots, shredded
- 2 to 3 cups (500 - 750 ml) water
- 2 to 3 tsp [10 - 15 ml] Veggie Soup Base mix
- 2 to 3 tsp [10 - 15 ml] Garlic Gourmet mix
- 1 tsp. [5 ml] each of salt and freshly ground black pepper
- 1/2 tsp. [2 ml] cinnamon
- 1/2 tsp. [2 ml] marjoram
- 1/2 tsp. [2 ml] thyme
- 1/2 tsp. [2 ml] sage
- Approx 6 potatoes, peeled, boiled & mashed
½ cup [125 ml] chopped fresh parsley
¼ tsp. [1 ml] ground cloves, or cardamom
- In a large heavy pot or Dutch oven combine all ingredients, except potatoes.
- Bring to a boil over medium-high heat, constantly breaking up meat and stirring until meat has lost is pinkness and is crumbly, about 15 minutes.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, about 1 hour. Remove from heat; stir in cooked mashed potatoes to thicken. Let cool.
NOTE: You can make the filling up to 2 days before finishing the Tourtiere. Let cool for 30 minutes; refrigerate filling until needed.
- While filling is cooking make up 1 or 2 pkgs of Pastry Perfection mix, depending on whether you want solid pastry tops, or only pastry shapes on top.
- Turn oven to 400F (200C).
- Roll out prepared Pastry Perfection and line pie plates. Cut out pastry shapes to lay on top, if you like that effect.
- Fill pastry with filling. Place top crust, or cut-outs, on top. If using a full top crust wet edges and seal.
- In a cup, mix 1 egg yolk with 2 Tbsp [30 ml] milk and brush over surface of pastry
- Bake in bottom third of oven until pastry is golden and filling is piping hot, about 40 to 45 minutes.)
- Let stand for about 5 minutes before serving. Each pie makes 6 to 8 servings.
Serve with gravy (made from The Mix Company's Gravy mix), baked beans, pickled beets, chili sauce or salsa.
Hints from Cate
Make-ahead: wrap edges of baked & cooled pies with heavy-duty foil. Seal in bags; freeze for up to 2 months. Let partially thaw in refrigerator; Bake in bottom third of a 350F oven until pastry is golden and filling piping hot.
- It’s easy to see when the pastry is golden brown, but to test for the 'done-ness' of the filling, try this technique: Insert the pointy tip of a paring knife through one of the steam vents into the filling. Let it stay for 15 seconds. Remove and feel - if the knife is piping hot, the tourtiere is done.
Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page