tourtiere
This is a traditional French Canadian meat pie original to Quebec that combines minced beef, pork and chopped vegetables seasoned with nutmeg, cinnamon and cloves. It is often served as a Christmas pie or as a New Year’s Eve supper.
½ pound lean ground beef
½ pound ground pork
1 small onion, chopped
1 clove garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
1 bay leaf
¾ cup beef stock or broth
1 large Russet potato, peeled and finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 (9 inch) unbaked deep dish pie crust
1 egg yolk
Preheat the oven to 350° F.
In a large skillet, brown beef and pork until no longer pink; drain off fat. Stir in onion, garlic, celery, carrot and bay leaf. Simmer over medium heat until liquid is reduced, about 10 minutes. Remove from heat; discard bay leaf.
Add potato, black pepper, cinnamon, nutmeg and cloves to meat mixture; stir well to combine. Transfer mixture into a prepared pie shell. Combine egg yolk with 1 tablespoon water in a small bowl. Brush egg wash evenly over top crust and edges. Using a sharp knife, make 2 or 3 slits in the top of the crust.
Bake 45 minutes, or until golden brown. Let cool 30 minutes before serving.
