Beef & Pork Tourtiere (Meat Pie), The Publick House's

By arthurlemay

Ingredients

• FOR THE BROWN GRAVY
• 2 quarts beef stock
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 cup butter
• 1/2 cup flour
• Salt and pepper to taste
• FOR THE FILLING
• 2 pounds lean ground pork
• 2 pounds lean ground beef
• 1 medium onion, diced fine
• 1 teaspoon cinnamon
• 1/2 teaspoon ground clove
• 2 cups brown beef gravy (from recipe above)
• 1 cup bread crumbs
• 1 cup diced, cooked potatoes
• Salt and pepper to taste
• FOR THE TOPPING
• 2 packages prepared pie crusts (for 2 pies)
• 1 egg, beaten with 1 teaspoon water

Details

Servings 8
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

Preheat oven to 375 degrees

TO MAKE THE GRAVY

Pour the beef stock into a stockpot. Add the chopped onion, celery and carrot. Bring to a boil and cook for 15 minutes.

In a sauté pan, make a roux by melting the butter and then mixing in the flour with a whisk until a smooth paste forms.

Add the roux to the stockpot and whisk until dissolved. Simmer for 30 minutes. Strain through a fine strainer. Add salt and pepper to taste.

TO MAKE THE FILLING

In a large skillet, sauté the pork, beef and onions until browned. Add the cinnamon, clove and 2 cups of gravy and simmer for 5 minutes. Add the bread crumbs and diced cooked potatoes. Stir well and remove from the heat.

Line 2 9-inch pie tins with pastry. Divide the filling between the two pie tins. Top each one with pastry crust. Brush each crust with the egg wash. Bake in 375 degree oven for 45 minutes or until browned.