Johanne's Tourtiere

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 3/4 cup water
• 3/4 cup diced onion
• 3/4 cup celery
• 2 garlic cloves
• 3/4 teaspoon salt
• 1/2 teaspoon savory
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 cup mashed potatoes
• 1 pastry for a double-crust 9-inch pie
• 1 egg yolk
• 1 tablespoon milk

Directions

1. 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. 2

   Add spices, and reduce heat.

3. 3

   Cover and simmer for 30 minutes, stirring occasionally.

4. 4

   Remove the bay leaf, and stir in the mashed potatoes.

5. 5

   Add a bit more salt and pepper to taste, if needed.

6. 6

   Let the mixture cool, stirring occasionally. The mixture will thicken as it cools.

7. 7

   Fill pastry shell with meat mixture. Cover with pastry, seal and crimp edges, cutting steam vents in the top of the crust.

8. 8

   Combine egg yolk and milk and brush the top of the pastry with glaze.

9. 9

   Bake at 425 degrees F for 15 minutes, then reduce heat to 375 and bake for 20-25 minutes, or until golden brown.