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Tourtiere
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1 pound lean ground beef
1 pound ground pork
1 pound ground turkey
1 medium onion, chopped
2 garlic cloves, chopped
3 potatoes, peeled and chopped
3 cups water
1 pickling spice bag (1 tbsp tied tightly in gauze bag)
1 tsp. salt
1/2 tsp. pepper
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Brown meat, onions, and garlic, drain excess fat. Combine meat mixture with salt, pepper and potatoes in a large pot with 3 to 4 cups water. Place pickling spice bag in pot and heat to boiling. Lower heat and cook for 1 hour, stirring and mashing potatoes occasionally. Cool to lukewarm. Mixture should be thick, not runny. Fill 2 pastry-lined pie plates, dampen edges of pastry, cover with pastry tops and crimp edges to seal. Cut slits in top. Bake at 400 degrees for about 30 minutes. These pies may be made and frozen unbaked. Allow about 40 – 50 minutes to bake a frozen meat pie.
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Mmm! I love your tourtiere – I will miss it this year.