A very old recipe passed down in families. It originates from very large families trying to stretch to feed all at the table. I've seen many meats used including beef, pork, rabbit, venison, duck etc.
- ½ kilogram ground beef
- ½ kilogram ground pork
- 1 finely chopped onion
- 2 sticks finely chopped celery
- 250 millilitres mashed potatoes (or shredded)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon sage
- ½ teaspoon savory
- ½ teaspoon thyme
- 1 pinch of nutmeg
- 1 tablespoon flour
- 260 millilitres stock (or water)
- gram double pie pastry
Tourtiere is a community recipe submitted by Nancy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Lovely served with cranberry sauce and a large leafy green salad on the side.