From the Kitchen of Terri Bergman
Tourtiere – French Canadian Stuffing/Meat Pie
SERVES: 12-16; makes 2 pies
LEVEL: Intermediate—you got this!
Pie dough for 2 complete pies, bottoms and tops
Purchase Pie Dough pre made for a snap or see our house recipe (link)
For the Filling:
2 tsp. oil
1 cup celery finely chopped
1 cup carrot finely chopped
3 cloves finely minced garlic
1 Pound finely ground pork
1 Pound finely ground beef
1 Tbsp. Amazing Rub
2 Large teaspoons poultry seasonings (Love Bell’s)
Fresh minced rosemary/sage/parsley is optional if available
½ tsp Pummull Spice (our house mulling blend spice)
5 potatoes, boiled/roughly mashed with a little butter and cream
Salt and pepper to taste
In a large frying pan or Dutch oven start oil with onion, celery, carrots and garlic. Cook to wilt and push veggies to side and add meats sprinkled with the Amazing Rub to the center of the pan. Cook until meat is lightly browned and drain most of the fat (but not all – your call!). Add poultry seasoning and Pummull Spice, here is where you could add optional herbs if desired.
Boil potatoes in large, salted pot of water – as you would for mashed potatoes. When done, drain, roughly mash – add a little butter and cream for thick mashed with a little salt and pepper to taste. Add the mashed to meat mixture. Taste and season more per your desire.
This mixture can be served as is, or in meat pies, or to stuff cored and seeded vegetables (I.E.Pumpkins).
For meat pie (our favorite) prepare standard pie crust, top and bottom, Roll, fill, cover and seal. Brush pie top with egg wash, sprinkle with a little pepper, salt and Bake one hour at 350 degrees. Best to set aside for 30 minutes before cutting and serving. Keeps, saves and reheats beautifully!