Tourtiere

Ingredients

• 1 lb ground pork
• 1/2 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and finely diced
• 1/2 cup beef or chicken stock
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp dried savory (or thyme)
• Salt and black pepper
• 2 pie crusts, store-bought or homemade (top and bottom)
• 1 egg, beaten, for the egg wash

Before you cook

• Finely chop the onion and mince the garlic.
• Peel and finely dice the potato.
• Roll out the bottom pie crust and fit it into a 9-inch pie dish.

Steps

1. Combine the ground pork and ground beef in a large skillet over medium heat.
2. Cook the meat, breaking it up with a spoon, for 8 minutes until no longer pink.
3. Add the onion and garlic to the skillet and cook for 5 minutes until softened.
4. Stir in the diced potato, stock, cinnamon, cloves, allspice, and savory.
5. Season the mixture with salt and pepper.
6. Simmer the filling uncovered for 20 minutes, stirring occasionally, until the potato is tender and the liquid has mostly absorbed.
7. Remove the filling from the heat and let it cool completely.
8. Preheat the oven to 375 F.
9. Spoon the cooled filling into the bottom pie crust.
10. Cover the pie with the top crust, trim the excess, and crimp the edges to seal.
11. Cut a few small slits in the top crust to let steam escape.
12. Brush the top crust with the beaten egg.
13. Bake the pie for 40-45 minutes, until the crust is deep golden brown.
14. Let the pie rest for 15 minutes before slicing.