Tourtiere
A traditional Canadian Christmas treat, Tourtiere is one of my favorite foods. It's both simple enough to be comfort food and complex enough to be interesting. It's sort of the Canadian version of meatloaf. One of the differences, and what makes it great, is that the meat is cooked first and then unseasoned mashed potatoes are used as the binder. You bake it in a crust until golden. I like to serve it with a little gravy.
Also like meatloaf there are a million different versions, it's something that is easy to play around with and adjust to
your own tastes. As for gravy, make poutine to serve with it and you are
already making gravy. A maple pie and you have a Canadian trifecta.
2 pie crusts, homemade or store bought
1 medium onion, chopped
oil
1 lb hamburger
1 lb. ground pork
4 medium starchy potatoes
1 Tbsp brown gravy mix
1 - 2 oz. hard cheese (I like manchego)
1/2 c. milk
1/2 tsp. rosemary
1/4 tsp. allspice
Large pinch white pepper
Hefty dash black pepper
1/2 - 1 tsp seasoning salt
1 - 2 Tbsp heavy cream to brush on the crust
1/2 c. grated hard cheese (optional, I like gruyere)
Peel and cube the potatoes and simmer in lightly salted water until tender. Drain in a colander and leave to get dry.
Preheat oven to 450.
Meanwhile, in a large skillet saute the onion in a little oil until tender. Add the hamburger, pork, both peppers, seasoning salt, and allspice. Cook, crumbling, until the meat is cooked and well mixed. Add the milk and rosemary and simmer until the milk is completely absorbed. There will be some fat in the pan but not milk. Add in the gravy mix and cook, stirring, for about three more minutes. Remove from the heat.
Mash the potatoes and add to the meat mixture. Fold the meat, cheese, and potatoes together until they are well combined and the meat mixture is held together. It's not traditional but it tastes amazing.
Layer one of the pie crusts in the bottom on a 9-in pie pan. add the meat mixture and pat flat. Top with the second pie crust and press or roll the crusts together. Pierce the top to vent the steam.
Brush the crust with cream to help it brown and bake for 45 - 55 minutes until the crust is golden.
2 pie crusts, homemade or store bought
1 medium onion, chopped
oil
1 lb hamburger
1 lb. ground pork
4 medium starchy potatoes
1 Tbsp brown gravy mix
1 - 2 oz. hard cheese (I like manchego)
1/2 c. milk
1/2 tsp. rosemary
1/4 tsp. allspice
Large pinch white pepper
Hefty dash black pepper
1/2 - 1 tsp seasoning salt
1 - 2 Tbsp heavy cream to brush on the crust
1/2 c. grated hard cheese (optional, I like gruyere)
Peel and cube the potatoes and simmer in lightly salted water until tender. Drain in a colander and leave to get dry.
Preheat oven to 450.
Meanwhile, in a large skillet saute the onion in a little oil until tender. Add the hamburger, pork, both peppers, seasoning salt, and allspice. Cook, crumbling, until the meat is cooked and well mixed. Add the milk and rosemary and simmer until the milk is completely absorbed. There will be some fat in the pan but not milk. Add in the gravy mix and cook, stirring, for about three more minutes. Remove from the heat.
Mash the potatoes and add to the meat mixture. Fold the meat, cheese, and potatoes together until they are well combined and the meat mixture is held together. It's not traditional but it tastes amazing.
Layer one of the pie crusts in the bottom on a 9-in pie pan. add the meat mixture and pat flat. Top with the second pie crust and press or roll the crusts together. Pierce the top to vent the steam.
Brush the crust with cream to help it brown and bake for 45 - 55 minutes until the crust is golden.
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| Original Picture. Post Updated 12/31/2017 |
These kinds of dinner pies really are wonderful. So comforting and healthy. Love your spices too.
ReplyDeleteThis sounds like such a nourishing and hearty meal for the cold weather months!
ReplyDeleteYUM! What a delicious idea for dinner!
ReplyDeleteI love a good pie for dinner.! I learned about tourtiere on my very first trip to Toronto years ago. I have since been a fan. Never made it though. Saving your recipe to try soon.
ReplyDeleteMy husband would be all over this!
ReplyDelete