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French Canadian Tourtiere by

Tags: Pie


1 lb. ground beef
3/4 lb. ground pork
3/4 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, minced
6 cups hot mashed potatoes, prepared with milk and butter
1/4 cup chicken broth
1/2 tsp dried Rosemary, crushed
1/2 tsp dried Thyme, crushed
1/2 tsp rubbed Sage
1/4 tsp dried Marjoram
Salt & pepper to taste
Pastry for 2 double crust pies (9")


In a large skillet, cook the beef, pork, onion, celery and garlic over medium heat until done, drain. Remove from heat. Stir in potatoes, broth and seasonings. Line 2- 9" pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry, trim, seat and flute edges. Cut slits in top, brush with milk if desired. Bake at 375 degrees for 30-35 minutes or until golden brown.

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