Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America.
This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.
Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)
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Pastry for 2 pies
1 lbs. minced pork
1 lbs. minced beef
1 onion, minced
1 cup water
1 cup mashed potatoes
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
garlic salt, optional
Cook meat with onion and spices with water for half hour until water is reduced.
Add potatoes and mix well.
Chill.
Place in prepared pastry line pans.
Cover with pastry. Brush with milk.
Bake at 350ºF for half hour until golden brown.
