How to cook Tourtiere

Ingredients

● 2 lbs. ground pork● 2 medium potatoes, peeled and diced● 1 onion, chopped● 1 garlic clove, minced● 1 tsp. dried thyme● 1 tsp. dried sage● 1 tsp. salt● 1 tsp. pepper● 1 tsp. cinnamon● 1 tsp. nutmeg● 1/2 tsp. allspice● 1 cup beef broth● 2 double pie crusts● 1 egg, beaten

Preheat the oven to 400°F (200°C)

This is the temperature at which you will bake the Tourtière. Be sure to allow the oven to fully preheat to this temperature before adding the pie to the oven.

In a large saucepan, cook the ground pork, onion, and garlic over medium heat until the meat is browned and the onions are soft and translucent, about 10 minutes

Start by browning the ground pork in a large saucepan over medium heat. As it cooks, add in the chopped onion and minced garlic. Cook until the meat is browned and the onions are soft and translucent, which should take about 10 minutes.

Stir in the diced potatoes, thyme, sage, salt, pepper, cinnamon, nutmeg, and allspice. Cook for 5 minutes

Once the meat and onions are cooked, add in the diced potatoes and the dried thyme, sage, salt, pepper, cinnamon, nutmeg, and allspice. Stir everything together and continue cooking for 5 minutes.

Pour in the beef broth and bring to a boil. Reduce heat to low and let the mixture simmer for 15 minutes, or until the liquid has been absorbed and the mixture has thickened

After 5 minutes of cooking, pour in the beef broth and bring the mixture to a boil. Then, reduce the heat to low and let the mixture simmer for 15 minutes, or until the liquid has been absorbed and the mixture has thickened.

Remove from heat and let the mixture cool for 10 minutes

Once the mixture has thickened, remove it from heat and let it cool for 10 minutes.

Roll out half of the pie crust to fit a 9-inch pie dish. Press it into the bottom and up the sides of the dish

While the mixture is cooling, take half of the pie crust and roll it out on a floured surface until it is large enough to fit a 9-inch pie dish. Once it is the right size, carefully transfer it to the pie dish and press it into the bottom and up the sides.

Pour the meat mixture into the pie crust

Once the pie crust is in place, pour the cooled meat mixture into the pie crust.

Roll out the remaining pie crust and place it over the filling. Use a knife to cut a few slits in the top of the pie crust to allow steam to escape

Roll out the remaining pie crust and place it over the top of the filling. Use a knife to make a few slits in the top of the pie crust. This will allow steam to escape as the Tourtière bakes.

Brush the beaten egg over the top of the pie crust

Take the beaten egg and brush it over the top of the pie crust. This will give the crust a nice, golden brown color once it's baked.

Bake the Tourtière for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly

Place the Tourtière in the preheated oven and bake for 30-35 minutes. The exact baking time may vary depending on your oven, but the Tourtière is done when the crust is golden brown and the filling is hot and bubbly.

Remove the Tourtière from the oven and let it cool for 10 minutes before serving

Once the Tourtière is done baking, remove it from the oven and let it cool for 10 minutes. This will allow the filling to set and make it easier to slice and serve.

Serve the Tourtière warm with a side salad, or your favorite side dish

Finally, slice and serve the Tourtière warm, with a side salad or your favorite side dish. Enjoy!

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