Mme Benoit's Tourtière

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb ground beef (or combination of beef and lamb, or beef, lamb & veal)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon clove, ground (a must for authentic quebecois pie)
• 1/2 cup water
• 1/4-1/2 cup breadcrumbs
• pastry for a double-crust 9-inch pie, of your choice

Recipe

• 1 place all ingredients except breadcrumbs and pastry in a saucepan.
• 2 bring to a boil and cook, uncovered, over medium heat for 20 minutes.
• 3 remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
• 4 let mixture stand for 10 minutes.
• 5 if the fat is sufficiently absorbed by the breadcrumbs, do not add more. if not, add more crumbs in the same manner.
• 6 cool mixture and spoon into a pastry-lined pie plate.
• 7 cover with crust and bake at 400f until golden brown (follow directions for pie crust you chose).
• 8 serve hot.
• 9 note: cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
• 10 to reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.