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ground - Beef Pie, large, #9, w/mashed potatoes

Source of Recipe

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Recipe Introduction

The Donnell House Inn Bed and Breakfast Bath, Maine I couldn't find a direct link to them, but here is where you could write if you want more info about them. info@mainelodging.com

Recipe Link: www.virtualcities.com/ons/me/c/mecb1013.htm

Specialty Recipe, Tourtiere
French for meat pie and great served at breakfast
during the cold months.

ground - Beef Pie, large, #9, w/mashed potatoes

1 pound ground pork
1/2 cup beef broth
1 medium onion, finely chopped
1 clove garlic, minced
1 bay leaf
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
2 large potatoes -- peeled, cooked, drained, and mashed (3 cups)
Tourtiere Pastry Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 egg, beaten
1/4 cup cold water
1 teaspoon lemon juice
1/2 teaspoon dried thyme, crushed

Brown pork; drain off fat.
Stir in broth, onion, garlic, bay leaf, ginger, cloves, salt, and pepper.
Bring to a boil; reduce heat.
Cover; simmer about 20 minutes or until onion is tender, stirring often.
Discard bay leaf.
Stir in potatoes; cool.
Tourtiere Pastry:
Stir together flour, baking powder, and salt.
Cut in shortening until pieces are the size of small peas.
Stir together well-beaten egg, cold water, lemon juice, and dried thyme.
Sprinkle the egg mixture over flour mixture, 1 Tablespoon at a time.
Gently toss with a fork. Form into 2 balls.
On lightly floured surface, roll out pastry to a circle 12 inches in diameter.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Fill pastry shell with meat mixture.
Roll out remaining pastry to a circle 12 inches in diameter.
Cut slits in top crust.
Place atop filling.
Seal and flute edge.
Brush with egg wash.
Bake in 400-degree F. oven about 25 minutes or until golden brown.
Let stand 20 minutes.
Makes 8 servings/1 pie.