Tourtière or French Meat Pie

A Tourtière, or French Meat Pie, sometimes referred to as a pork pie is a colloquial favorite in French families. Much like Thanksgiving stuffing, every family seems to have their own version of this classic comfort food dish. I add a few vegetables and a very light gravy to the filling and serve with gravy overtop. It’s similar to Shepherd’s Pie.
CRUST
Two standard pie crusts (refrigerated pie crust is fine)
Unknown-8FILLING
1 lb ground beef (I prefer 80/20)
1 lb ground pork
1 cup diced potato
1 cup diced yellow onion
1 large carrot, diced
2 stalks celery, diced
1/8 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp granulated garlic
1/4 tsp ground black pepper
1/2 tsp Kosher salt
1 dash cayenne pepper
1 cup beef broth
3-4 tbsp corn starch
Egg wash (1 egg combined with 1/4 cup milk)
• Preheat the oven to 350º.
• Pierce a medium-sized russet potato with a knife. Microwave on high until just barely tender, about 10 minutes. Peel and dice.
• In a very large skillet over medium heat, add the beef, pork, potatoes, onions, carrot and celery. Sauté until the meat is browned and the vegetables begin to become tender.
• Add the seasoning and combine.
• In a cup, combine 1 cup beef broth and 3-4 tbsp corn starch. Make a well in the center of the skillet and pour mixture into the pan. Blend quickly as mixture will thicken rapidly to make a gravy. Thoroughly combine with meat mixture and remove from heat.
• Place one pie crust in the bottom of a pie pan and poke the bottom with a fork several times.
• Pour the meat and vegetable filling into the unbaked crust and smooth the top.
• Cover with the remaining pie crust. Flute the edges of the top and bottom crust together and then cut vents in the top crust with a sharp knife. Using a pastry brush, lightly brush the top crust with the egg wash.
• Bake at 350º for 45m – 1 hour or until crust is very golden.
I serve with beef gravy (optional) and a fresh green salad.
BEEF GRAVY
1/2 stick of butter
4 tbsp all purpose flour
32 oz Swanson’s Beef Broth
Kosher Salt
Black Pepper
1/8 tsp white wine vinegar
1 dash Cayenne pepper
Kitchen Bouquet (optional)
• Make a roux by melting the better over medium heat and adding the flour. Stir until the roux is a golden brown.
• Pour the broth into the pan and stir vigorously with a whisk. The mixture will tighten up very quickly, but keep stirring and it will become velvety smooth.
• Add the seasoning and the vinegar. Stir well and taste. Adjust seasoning to your preference.
• For a darker color add a few drops (a little goes a long way) of Kitchen Bouquet.

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