“This is a traditional french Canadian meat pie recipe from my Grandmother. It is also known as Tourtiere. We had to sit with her one day while she made it so we could write down the amount of the ingredients since she never measured anything when she made meat pies. This recipe will make extras for freezing.”
- 1 pound ground beef, extra lean
- 1/2 pound ground veal
- 1/2 pound pork
- 1 large onion, finely chopped
- 1 teaspoon salt & pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/4 tespoon nutmeg
- 1/4 teaspoon allspice
- 4 large potatoes, cooked and mashed
- 1 cup bread crumbs
- Pie crust for 2 to 3 pies depending on how full you fill them.
- In large skillet, fry onions, beef, veal and pork until browned. Cover with water, add seasonings and cook 2 hours.
- While meat is cooking, cook & mash potatoes
- Preheat oven to 375F so ready when pies are filled
- Add mashed potatoes and bread crumbs until water is soaked in (use more bread crumbs if you need to).
- Place mixture in pie shells. Place top crust on top of each pie and pinch edges to seal. Put slit in top of each pie to let steam escape.
- Bake until golden borwn, about 1 hour.
Yield: enough for 2 to 3 pies