Tourtiere (Meat Pie)


▢ 1 pound lean ground pork
▢ ½ pound lean ground beef
▢ 1 small onion finely diced
▢ 2 cloves garlic minced
▢ 1 large russet potato peeled & cubed
▢ 1 teaspoon salt
▢ ½ teaspoon pepper
▢ ¼ teaspoon ground sage
▢ ¼ teaspoon dried thyme leaves
▢ ½ teaspoon allspice
▢ ⅛ teaspoon cloves
▢ ½ cup beef broth
▢ 1-2 tablespoons breadcrumbs if needed
▢ pastry for a 9-inch double-crust pie


Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Preheat oven to 425°F.
Line a deep-dish pie plate with crust and add filling.
Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
Bake for 45-55 minutes or until bubbly and crust is golden.


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