Quebecois-Style Tourtière

local_grocery_store Ingredients

• 2 Pie Crust, store-bought, 9-inch pie crusts
• 1 lb Ground Beef, lean
• 1/2 lb Ground Pork, lean
• 1/2 lb Ground Veal, lean
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Potato, peeled and diced
• 1 cup Beef Broth (low sodium)
• 1 tbsp Worcestershire Sauce
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 Egg, beaten (for egg wash)

restaurant_menu Method

1. 1.Preheat your oven to 375°F (190°C).
2. 2.In a large skillet, cook the ground beef, pork, and veal over medium heat until browned and cooked through. Remove from the skillet and set aside.
3. 3.In the same skillet, sauté the onion and garlic until softened and fragrant.
4. 4.Add the diced potato to the skillet and cook for a few minutes until slightly tender.
5. 5.Return the cooked meat to the skillet and stir in the beef broth, Worcestershire sauce, ground cinnamon, ground cloves, dried thyme, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld together.
6. 6.Line a 9-inch pie dish with one of the pie crusts. Pour the meat mixture into the pie crust.
7. 7.Cover the filling with the second pie crust and seal the edges. Cut a few slits in the top crust to allow steam to escape.
8. 8.Brush the top crust with the beaten egg to create a golden, shiny finish.
9. 9.Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.Remove from the oven and let the tourtière cool for a few minutes before serving.
11. 11.Slice and serve warm, and enjoy the comforting flavors of Quebecois cuisine!

lightbulb_outline Tips

• chevron_rightFor a shortcut, you can use store-bought pie crusts, but if you're feeling adventurous, try making your own from scratch.
• chevron_rightFeel free to adjust the spices to suit your taste. Some people like to add a pinch of nutmeg or allspice for extra flavor.
• chevron_rightLeftovers can be refrigerated and reheated for a quick and satisfying meal the next day.
• chevron_rightServe the tourtière with a dollop of tangy cranberry sauce or a side of pickles for a traditional Quebecois touch.