December 17, 2014


2/3 lb ground pork
2/3 lb ground lean beef
2/3 lb ground veal
1 big carrot, finely chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 stalk celery, diced
1 1/2 cup cider
1 1/4 cups mashed Russet potatoes*
1/4 teaspoon celery seed
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon crushed rosemary
1/4 teaspoon chervil or savory
1/4 teaspoon dry mustard
1/4 teaspoon marjoram
1/8 teaspoon nutmeg
sea salt
freshly ground black pepper
1 bay leaf
pastry for a 2 crust pie
1 egg, beaten

Preheat oven to 375.

In a large skillet, sauté meat until no longer pink, breaking up any large chunks. Drain off any fat. Add onions, carrots and spices and saute until the carrots are tender, 8-10 minutes. Add cider and bring to a simmer. Simmer until most of the liquid is absorbed, 10-15 minutes. Remove from heat, remove bay leaf, then stir in potatoes and allow to cool to nearly room temperature.

Line a 9-inch pie pan with pastry. Fill with meat filling. Cover with remaining pastry. Pinch shut. Brush with egg. Vent and bake 40 minutes. Allow to sit 5 minutes prior to serving.

*I used roasted Russet potatoes

My thoughts:
Tourtière is a Canadian meat pie served traditionally around Christmas and New Year's. This version is roughly in the style of what is served in Manitoba and has quite a mix of spices! Tourtière in other parts of French-speaking Canada vary in which spices they use but most serve it with chutney or other pickle-y items. It is a bit time-consuming but very easy to make and your whole house will smell fantastic as it bakes! The finished dish is flavorful and well spiced and really does taste like the holidays.

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