Ingredients for Not Quite Traditional Tourtiere But Almost
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How to Make Not Quite Traditional Tourtiere But Almost
- Preheat oven to 375°F (190°C).
- In a large stockpot over medium heat, brown 1.5 lbs ground pork and 1 lb ground beef, breaking it up with a spoon. Drain off excess grease.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup beef broth, and 1/4 cup dry red wine (optional).
- Bring to a simmer, then reduce heat to low. Cover and simmer for 2 hours, adding more broth or water as needed to maintain moisture.
- While the filling simmers, prepare your pie crusts (either homemade or store-bought).
- Arrange one pie crust in a 9-inch deep-dish pie plate.
- Pour the meat filling into the pie crust.
- Top with the second pie crust. Crimp edges to seal and cut several vents in the top crust to allow steam to escape.
- Bake for 40-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover loosely with foil.
- Let cool for at least 15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
12g
Fat
57g
Carbs
18g
