Pere Beaudry's Tourtiere

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 tablespoon olive oil
• 1 medium onion (chopped)
• 1 lb ground beef or 1 lb moose or 1 lb veal
• 1/2 lb ground lean lamb
• 1 garlic clove (chopped fine)
• 1/4 teaspoon thyme (or both) or 1/4 teaspoon oregano (or both)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup water
• 1 teaspoon flour
• 1/8 cup cream

Recipe

• 1 preheat oven to 450'f.
• 2 in a skillet, cook the onion, garlic and spices on medium low heat in the oil. when onion is transparent, add the meat. let simmer stirring occasionally until meat is no longer pink.
• 3 make a gravy by adding the flour to the water. stir well and add to the cooking meat to thicken the mixture.
• 4 put the bottom pie crust in the pie pan and add the cooked meat. put on the top crust.
• 5 brush the top of the crust with the cream.
• 6 pere beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
• 7 in the 450'f oven bake the pie for 10 minutes. then turn it down to 350'f and bake for a further 20 minutes until golden brown.
• 8 bon apetit!