Ingredients
-
1
-
1
-
1
-
1
-
1
-
4
-
6
-
1
-
1
-
1
-
24
-
-
-
-
Directions
Meat Pie (Tourtiere), Raised in Quebec Tourtiere was a big Christmas favourite I created this recipe using a combination of flavours from my Aunt, and my second Mum’s recipes I usually make this recipe from memory, but had so many requests for the recipe, that I decided to write it out to share- Enjoy!!!!, The outcome was rather disappoining as I have never made a tourtiere before and the directions weren’t very helpful If I had made one before it may have helped The flavor was good but I didn’t understand how to construct it It says one pie shell and then it says to fill two shells? Then cover with pie crust How do you do this with one pie crust as specified in the ingredient list? For a first timer it would have helped to have had better directions It wasn’t easy for me to follow Jelly
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Steps
|
1
Done
|
In Large Pot Brown Ground Meat-Drain Well-Add Onion, Celery, Potatoe, Garlic, Cloves, Allspice, Sage, Pepper-Mix Well. |
|
2
Done
|
Add Bouillon-Bring to Boil and Then Simmer on Low Heat For 3-4 Hours. |
|
3
Done
|
This Recipe Works Equally as Well in a Slow Cooker. |
|
4
Done
|
Use a Potato Masher to Mash Meat/Potato Mixture to Desired Consistancy. |
|
5
Done
|
Drain Off Excess Liquid-Cool Meat Mixture& Remove Any Visible Cloves. |
|
6
Done
|
Fill the Bottom Shell , Cover With Top Crust, Seal Edges and Score to Allow Steam to Escape. |
|
7
Done
|
Bake at 425 For Approximately 45 Mins or Until the Crust Is Golden Brown. |
