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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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Raised in Quebec Tourtiere was a big Christmas favourite.I created this recipe using a combination of flavours from my Aunt, and my second Mum's recipes. I usually make this recipe from memory, but had so many requests for the recipe, that I decided to write it out to share- Enjoy!!!! Ingredients:
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 garlic cloves (crushed) |
6 whole cloves |
1 teaspoon allspice |
1 teaspoon sage |
1 dash pepper |
24 ounces beef bouillon |
pie crust, top and bottom |
Directions:
1. In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
2. Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
3. This recipe works equally as well in a slow cooker.
4. Use a potato masher to mash meat/potato mixture to desired consistancy.
5. Drain off excess liquid-cool meat mixture& remove any visible cloves.
6. Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
7. Bake at 425 for approximately 45 mins or until the crust is golden brown.
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