Tourtiere (Meat Pie) recipe

6 servings

1/2 pound lean ground beef

1/2 pound ground pork

1 small onion, finely chopped

1 clove garlic, minced

3/4 cup water

1 stalk celery, finely chopped

1 carrot, finely chopped

3 cubes chicken bouillon

1 bay leaf

1 baking potato, finely chopped

1/4 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 (9 inch) unbaked deep dish pie crust

1 egg yolk

1 tablespoon water

Brown beef and pork with onion and garlic in a large skillet.

Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf.

Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.

Preheat oven to 350 degrees F (175 degrees C).

Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell.

In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges.

Make several slits in top crust; brush with remaining egg mixture.

Bake in preheated oven for 45 minutes, or until golden brown.