Tourtière

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 50 minutes

Ingredients

1 recipe Flaky Pie Crust, chilled (or 2 store-bought pie crusts, thawed if frozen)

1 tablespoon neutral oil, such as vegetable or canola

1 medium yellow onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

1 pound lean ground beef

1 pound ground pork

2 teaspoons kosher salt, divided, plus more as needed

1 teaspoon freshly ground black pepper, plus more as needed

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 medium stalks celery, diced (about 3/4 cup)

1 medium gold potato (about 6 ounces), peeled and diced (about 1 cup)

1 cup low-sodium vegetable or chicken broth

3 tablespoons cornstarch

3 tablespoons cold water

All-purpose flour, for rolling

1 large egg, beaten

Directions

Step 1

Heat 1 tablespoon neutral oil in a large 12-inch high-sided skillet or large Dutch oven over medium-high heat, until shimmering. Add 1 diced medium yellow onion and cook until slightly softened, about 2 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Step 2

Add 1 pound lean ground beef and 1 pound ground pork, and break up the meat into small pieces. Stir in 1 1/2 teaspoons of the kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Cook, stirring occasionally, until the meat is cooked through, 5 to 6 minutes.

Step 3

Stir in 2 diced medium celery stalks and cook until starting to soften, 2 to 3 minutes. Stir in 1 peeled and diced medium gold potato, the remaining 1/2 teaspoon kosher salt, and 1 cup low-sodium vegetable broth. Cover and reduce the heat to medium. Simmer until the potatoes are tender, about 10 minutes. Meanwhile, stir 3 tablespoons cornstarch and 3 tablespoons cold water together in a small bowl until the cornstarch is suspended.

Step 4

Mash about 1/3 of the cooked potatoes with a fork. Stir the cornstarch mixture again. While stirring the filling, slowly pour the cornstarch mixture into the skillet. Cook until the mixture is incorporated into the filling, about 1 minute.

Step 5

Remove the skillet from the heat. Taste and season with more kosher salt and black pepper as needed. Let cool to room temperature, about 1 1/2 hours. (To speed things up, transfer the filling to a bowl or spread onto a baking sheet and refrigerate until room temperature.)

Step 6

Meanwhile, roll out 1 of the pie doughs if needed on a flour-dusted work surface into an 11-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again. Transfer into a 9-inch pie dish (not deep-dish). Roll out the second pie dough into an 11-inch round. Transfer onto a parchment paper-lined baking sheet. Refrigerate both doughs. Heat the oven to 350ºF.

Step 7

When the filling is cooled, transfer it into the pie plate and arrange it into an even layer. Place the rolled-out pie dough on top. Press the top and bottom crusts together around the edges, then tuck the overhanging crust underneath itself. Crimp as desired.

Step 8

Brush the top crust lightly with beaten egg. Cut 4 (1 1/2-inch) slits through the top crust to allow steam to escape.

Step 9

Bake until the top is golden-brown, about 45 minutes. Let cool for at least 15 minutes before slicing and serving.

Recipe Notes

Nutrition

• Serving Size: Serves 8
• Calories: 487 cal
• Total Fat: 31.8 g
• Saturated Fat: 11.9 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 581.2 mg
• Total Carbohydrate: 27.6 g
• Dietary Fiber: 1.9 g
• Total Sugars: 2.1 g
• Protein: 22.9 g