my mom's recipe - with love!

*makes 2 – 3 pies

Filling:

• 1½ lb [680 g] lean ground beef
• 1½ lb [680 g] lean ground pork
• 2 medium onions, diced
• ½ cup [125 ml] diced celery stalks & leaves
• 2 garlic cloves, minced
• 2 to 4 carrots, shredded
• 2 to 3 cups (500 - 750 ml) water
• 2 to 3 tsp [10 - 15 ml] Veggie Soup Base mix
• 2 to 3 tsp [10 - 15 ml] Garlic Gourmet mix
• 1 tsp. [5 ml] each of salt and freshly ground black pepper
• 1/2 tsp. [2 ml] cinnamon
• 1/2 tsp. [2 ml] marjoram
• 1/2 tsp. [2 ml] thyme
• 1/2 tsp. [2 ml] sage
• Approx 6 potatoes, peeled, boiled & mashed
  optional:
  ½ cup [125 ml] chopped fresh parsley
  ¼ tsp. [1 ml] ground cloves, or cardamom

1. In a large heavy pot or Dutch oven combine all ingredients, except potatoes.
2. Bring to a boil over medium-high heat, constantly breaking up meat and stirring until meat has lost is pinkness and is crumbly, about 15 minutes.
3. Reduce heat to medium-low and simmer, covered, stirring occasionally, about 1 hour. Remove from heat; stir in cooked mashed potatoes to thicken. Let cool.
   NOTE: You can make the filling up to 2 days before finishing the Tourtiere. Let cool for 30 minutes; refrigerate filling until needed.
4. While filling is cooking make up 1 or 2 pkgs of Pastry Perfection mix, depending on whether you want solid pastry tops, or only pastry shapes on top.
5. Turn oven to 400F (200C).
6. Roll out prepared Pastry Perfection and line pie plates. Cut out pastry shapes to lay on top, if you like that effect.
7. Fill pastry with filling. Place top crust, or cut-outs, on top. If using a full top crust wet edges and seal.
8. In a cup, mix 1 egg yolk with 2 Tbsp [30 ml] milk and brush over surface of pastry
   pieces *optional
9. Bake in bottom third of oven until pastry is golden and filling is piping hot, about 40 to 45 minutes.)
10. Let stand for about 5 minutes before serving. Each pie makes 6 to 8 servings.
    
    Serve with gravy (made from The Mix Company's Gravy mix), baked beans, pickled beets, chili sauce or salsa.

Hints from Cate

Make-ahead: wrap edges of baked & cooled pies with heavy-duty foil. Seal in bags; freeze for up to 2 months. Let partially thaw in refrigerator; Bake in bottom third of a 350F oven until pastry is golden and filling piping hot.

- It’s easy to see when the pastry is golden brown, but to test for the 'done-ness' of the filling, try this technique: Insert the pointy tip of a paring knife through one of the steam vents into the filling. Let it stay for 15 seconds. Remove and feel - if the knife is piping hot, the tourtiere is done.

Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page