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Tourtière (French-Canadian meat pie)

Source of Recipe


Coup de Pouce Cuisine






List of Ingredients



• 1 tbsp vegetable oil
  
• 2 lb ground pork
  
• 1 1/2 cups beef broth
  
• 3 onions, finely diced
  
• 3 garlic cloves, finely diced
  
• 2 cups sliced mushrooms
  
• 1 cup celery, finely diced
  
• 3/4 tsp salt
  
• 1/2 tsp cinamon
  
• 1/2 tsp pepper
  
• 1/2 tsp dried savory
  
• 1/4 tsp cloves
  
• 1 cup fresh bread crumbs
  
• 1/2 cup fresh parsley, chopped
  
• double pie crust
  
• 1 egg, beaten
  
• 1 tsp water
  






Instructions



1. Heat oil over medium heat in large fry pan. Add pork and cook until meat is no longer pink, but is still moist (7-10 minutes). Drain fat.
   
   
2. Add beef broth, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves. Mix well and bring to a boil. Reduce heat to medium-low.Simmer stirring occasionally and breaking up meat for 35-45 minutes or until liquid is reduced to 2 tablespoons.
   
   
3. Add fresh bread crumbs and parsley. Mix well. Season to taste. Cover and put meat mixture in the fridge until cool (up to 24 hours).
   
   
4. Pour meat mixture into uncooked pie shell, place top crust on pie and seal. Poke steam hole in center of pie. Mix egg and water. Brush top of the crust with egg mixture.
   
   
5. Bake in preheated oven at 375 F for 40-45 minutes. Let cool 10 minutes before serving.