Speaking of Tortiere, there are two school of thought - one is that without the mashed potatoes in the mix, it's just tarte de viande (meat pie). The other is that mashed potatoes in meat is just wrong and the two should be separate as God intended. I'm of the latter. Plus, I really like Aussie meat pies, so I kind of mix the two recipes, and each year I tweak it a bit more until one day I know I'll find the perfect mix. This is the latest recipe.
What you need:
2 deep dish pie shells (or the dough for a top and bottom, but you know me, I'll just use the frozen ones for ease's sake). This year I'm going to put puff pastry on the top just to see what happens.
1lb ground pork
1lb ground beef or moose or elk or other game
1 can sliced mushrooms
1/2 onion, diced
1 clove garlic, diced
1 pack of gravy mix
Nutmeg, cloves, paprika, and allspice
1 egg, beaten with some water for a wash.
What you do:
If using puff pastry for the top, bring out to thaw a bit. Meanwhile, in a big ol saucepan, fry up the garlic and onions til translucent and fragrant. Then add the meat and mushrooms and cook well. Mix the gravy mix with half a cup of water, and pour over the meat, adding the spices - I usually just dash it in, but basically it's about 1/2tsp of each. Mix all that well and let the mixture cook down til you have a gravy.
Preheat the oven to 400 and roll out the puff pastry (if using) to a flat. Add the meat mixture into the pie bottom and then put the top on - either the other tin if using frozen or the puff pastry or fresh if using either one of those. Cut some decorative vents in the top and put the egg wash on top so you get a golden crust. Cook til both bottom and top are done - about 30-40 minutes. Serve with freshly mashed potatoes and mixed veggies.
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