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Tourtiere

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

Serves: serves 6-8

  • 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

Method

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.

  • Brown meat until no pink remains and set aside.
  • Saute onion, celery and potato until soft. Add meat back in with flour and stir to mix and "cook" flour. Add broth/water and seasonings and simmer for 20 minutes until broth is mostly absorbed or evaporated. You want a fairly thick, tight consistency.
  • Cool slightly and pour into bottom of pastry in pie plate. Pack down so no air bubbles remain.
  • Top with pastry, seal and cut steam vents.
  • Brush with milk or egg wash.
  • Bake at 375F for 30-50 minutes (dependant on elevation) until golden brown.
  • Additional Information

    Lovely served with cranberry sauce and a large leafy green salad on the side.

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