Originally Posted by Andy M.
Nice looking tourtiere, Roch. Care to post a recipe?
Sure. Pretty basic, really. My mother's recipe.
The crust is right off of the Tender flake lard recipe. Tenderflake Pie Crusts Recipe - Food.com - 188827
1 lb ground beef
1 lb ground pork
1 med onion(fine chopped)
4 garlic cloves(minced) My mother doesn't use garlic, but I add it.
1 large potato(cubed, boiled and coarsely mashed)
1/2 cup water or beef stock
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp savory
Salt and pepper
Adjust these spices to suit your taste.
Add onions, garlic to pot. Then pork, beef and water. Start to simmer and use spoon to break up meat. Once meat begins to cook and separate, add spices and cook down med simmer for about half an hour. Taste occasionally to get the flavor just right. Stir in coarsely mashed potatoes and turn off. Let sit for about 10 minutes to cool. Add to pie shell, and cover with top using thick egg wash. Then, brush the top also. This is enough for two pies, or one really big one. The one in the photo is half of the meat.
Bake at 350 for around 50 minutes. Keep an eye on this. It always seems to bake differently.