Meat Pie (Tourtiere) Recipe #21803
Raised in Quebec, this recipe was a big family favorite. It was traditional in our household to make a large batch of these pies at Christmas, and give them out to friends and neighbors.
by Lovecookin
5½ hours | 30 min prep
SERVES 6 , 1 pies
- 1 lb lean ground beef
- 1 lb ground lean pork
- 1 large onion (diced fine)
- 1 stalk celery (diced fine)
- 1 large potato (small cubes)
- 4 cloves garlic (crushed)
- 6 whole cloves
- 1 teaspoon allspice
- 1 teaspoon sage
- 1 dash pepper
- 24 ounces beef bouillon
- 1 pie crust (or frozen)
- In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
- Add bouillon-bring to boil and then simmer on low heat for 3-4 hrs.
- This recipe works equally as well in a slow cooker.
- Drain off excess liquid-cool meat mixture& remove any visible cloves.
- Fill the two shells with 1/2 the meat mixture each, cover with top crust, seal edges and score to allow steam to escape.
- Bake at 425 for approximately 45 mins or until the crust is golden brown.
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5 stars