Meme's Tourtiere

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

Ingredients

• 12 ounces ground beef
• 12 ounces ground lamb
• 12 ounces ground veal
• 1 large onion, diced (1 1/2 cups diced onion)
• 1 -2 large garlic clove, chopped fine (or 1 or 2 tsp minced garlic)
• 1/4 teaspoon ground cloves
• 1/8 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon ground sage
• 1/2 teaspoon ground thyme
• 1 teaspoon fresh ground pepper (i use peppercorn medley)
• salt
• 4 cups chicken broth
• potato flakes (use high quality brand)
• 1 (14 1/8 ounce) package refrigerated pie crusts
• 2 cups lamb gravy, warmed

Recipe

• 1 brown the meat in a 10 to 12 inch skillet. drain well.
• 2 while the meat is draining (i leave it in a colander, in the sink, for 15 minutes) mix the spices together in a small bowl.
• 3 when the meat is drained, return it to the skillet, sprinkle the spice blend in, add the onions, garlic, and broth.
• 4 stir together. liquid should cover the mixture. if it doesn't, add more broth, or a little water.
• 5 bring mixture to a boil. reduce heat, cover and simmer 1 hour.
• 6 turn off heat. add potato flakes, a little at a time, mixing in well. if you still see liquid, add more flakes, stir in, until all the liquid is absorbed.
• 7 allow the mixture to cool.
• 8 preheat oven to 375.
• 9 when the mixture is cool, bring the pie crusts to room temperature, instructions on box.
• 10 use a ten inch deep dish pie plate, put the bottom crust in, add the meat mixture (pack lightly) add the top crust, fold seal and flute edges.
• 11 make several slashes in the crust to vent it.
• 12 put the pie on a cookie sheet or pizza pan, and put in the oven.
• 13 bake 50 minutes.
• 14 place pie plate on a cooling rack or open air trivet, allow to cool 15 minutes.
• 15 serve with gravy and a vegetable on the side.