Ingredients
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1 lb ground beef (or combination of beef and pork, or beef, pork & veal)
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1 small onion, chopped
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1/2 teaspoon salt
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1/4 teaspoon celery salt
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1/4 teaspoon clove, ground (a must for authentic Quebecois pie)
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1/2 cup water
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1/4-1/2 cup breadcrumbs
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1 garlic clove, minced
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pastry for a double-crust 9-inch pie, of your choice
Instructions
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.