Pere Beaudry's Tourtiere

By Peggio

My father baked this simple and delicious pie every Christmas Eve. We used to serve gravy, mashed potatoes and cranberries on the side. This one is a winner. You will need 2-9 inch pie crusts for this pie.

Thanks Dad!

Ingredients

• 1/2 TBS olive oil
• 1 med onion chopped
• 1 lb ground beef, moose or veal
• 1/2 lb lean ground pork
• 1 clove garlic chopped fine
• 1/4 tsp dried thyme or oregano
• 1/2 tsp salt
• 1/4 C water
• 1 tsp flour
• 1/8 C cream
• 2 9 inch pie crusts

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1. Preheat oven to 450'F

2. In a skillet, cook the onion, garlic and spices on medium low heat in the olive oil. When the onion is transparent, add the meat. Let simmer stirring occasionally until meat is cooked through.

3. Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture. The gravy inside the pie helps keep it nice and moist.

4. Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.

5. Bake in the 450'F oven for 10 minutes, then turn down to 350'F and bake for 20 minutes until golden on the top. Enjoy!