Ingredients for The Ultimate Tourtiere
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How to Make The Ultimate Tourtiere
- In a large, heavy saucepan, combine 1 lb ground pork, 1/2 cup water, 1 large onion (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced).
- Cook over medium-high heat, stirring frequently to break up the meat, until the mixture comes to a boil.
- Reduce heat to medium-low. Stir in 1 tsp salt, 1 tsp savory, 1 tsp dried thyme, 1/2 tsp black pepper, 1/4 tsp ground cloves, and 1 bay leaf.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf.
- Gently stir in 1 cup mashed potatoes until well combined.
- Season with additional salt and pepper to taste.
- Allow the meat mixture to cool slightly, stirring occasionally to prevent sticking.
- Preheat oven to 425°F (220°C).
- Line a deep-dish pie plate with your favorite pie crust.
- Fill the pie crust with the cooled meat mixture.
- Top with the remaining pie crust, sealing and crimping the edges to create a secure seal.
- Cut several small slits in the top crust to allow steam to escape.
- Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water) or your preferred glaze.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C) and continue baking for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
45g
Carbs
1g
