A Christmas eve tradition and a perfect gift. Save time and make it ahead and freeze
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Ingredients
- Enough pastry for 3, 2-crust pies
- 1 ½ lbs. lean ground pork 750g
- 1 ½ lbs. lean ground beef 750g
- 1 ½ cups finely chopped onion 375ml
- 1 tsp. thyme 5ml
- 1 tsp. sage 5ml
- 1 tsp. dry mustard 5ml
- 2 tsp. salt 10ml
- ½ cup chopped fresh parsley 125ml
- 2 garlic cloves, minced
- pepper to taste
- 1 cup water 250ml
- 1 cup bread crumbs 250ml
- or 2 cups (500 ml) mashed potatoes
Mushroom Sauce
- 2 Tbsp. butter 30ml
- 3 cups sliced mushrooms 750ml
- ½ cup sliced onions 125ml
- 2 Tbsp. butter 30ml
- 2 tsp. flour 10ml
- 1 cup beef broth 250ml
- ½ cup dry red wine 125ml
To Make Filling
- In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool.
- Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. (May be frozen at this point.) Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
To Make Mushroom Sauce
- Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtière.
Notes
- For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
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