"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tourtière (Meat Pie) Recipe

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This recipe for Tourtière (Meat Pie), by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri McCarthy
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
3 lb. ground pork
2 or 3 onions, diced
2 c. mashed potatoes
2 c. bread crumbs
2 tsp. sage
1 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
Place beef, pork and diced onions in a very large pot with enough water to cover level of meat. Cook and simmer for at least 30 minutes.

Add remaining ingredients and simmer until ready to place into pie crust. Once in crust and covered with crust, cook for 40 minutes at 350º F.

Other optional ingredients: Jimmy Dean Sausage with Sage will also work for ground pork. You can also replace mashed potatoes with potato flakes, and instead of bread crumbs use stale bread cut into cubes.

Number Of Servings:
Number Of Servings:
4 pies
Personal Notes:
Personal Notes:
Freezes well.

 

 

 

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