Tourtiere (French-Canadian Meat Pie)
Submitted by Becky Robare on May 28, 1998
[ed. note: So this isn't technically British, but it resembles a meat pie I ate once in
England. I'm really not terribly picky as to the accuracy of this site's
content. I just love to collect good recipes!]
[another ed. note: I haven't tried this, but I imagine one could substitute
all or part of the onion in this recipe with chopped leek to make the
beef and leek pie mentioned in The Moor.]
1 uncooked pie crust and top
1 lb. ground meat, 1/2 pork and 1/2 beef
1/2 c. water
1 cup cubed potatoes
2 tblsp. salt
2 tblsp. ground cloves
1/2 cup cubed onion
2 slices of bread, cubed
2 tblsp. cinnamon
2 tblsp. poultry seasoning
- Place meat in saucepan with 1/2 cup water. Cook. Then add potatoes,
onions, and bread. Stir in -- keep over medium heat. Add seasonings. If you
want it spicier, add more spices.
- Put into pie shell, seal on top, cut a few steam holes.
- Bake at 350 about 1 hour (until good and brown). Serve warm, but we
like it cold, too.
[The onions can be substituted with 2 tblsp. of onion powder, and spice
measures can be cut in half, if people don't like spicy food, but it's best
full strength]
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Last Modified: June 1, 1998