John lived in Quebec for 2 years and while there learned to love tourtiere, a French Canadian Thanksgiving dish. I've made several different versions, but this is my favorite. I suspect every cook has her own version, there is no "right" way to make tourtiere.
2 round pie crusts
1 lb ground beef
1 lb ground pork
1 Tbsp Canadian steak seasoning
1/2 onions
4 medium potatoes
3/4 c. shredded cheddar cheese
2 Tbsp. real bacon bits
1 tsp JD's Bacon salt
Peel the potatoes and cut into small chunks. Cover with water and boil or microwave until tender. Drain and mash but no not add anything, butter, milk, etc...Set aside
Combine the beef, pork and Canadian steak seasoning. Cook in a large skillet until the meat is cooked. Add the onion and cook until translucent. Add the potatoes and mix well. Add the cheese, bacon bits, and bacon salt. Stir to combine again.
Lay one of the crusts in the bottom of a 9-inch pie pan. fill with meat mixtures and top with remaining crust. Crimp the edges to seal. I find that this is easier if I roll the bottom crust out a bit to stretch it before I put it in the pie pan. Prick the top a few times to let the steam escape. Cover with tin foil and bake at 350 for 40 minutes. Uncover and bake for 20 - 30 minutes until top crust is browned.
Serve hot.
After you put the top crust on, but before you bake it, It can be covered in saran wrap and put in the fridge until ready to bake. I made this in the morning and then just baked when we wanted dinner
2 round pie crusts
1 lb ground beef
1 lb ground pork
1 Tbsp Canadian steak seasoning
1/2 onions
4 medium potatoes
3/4 c. shredded cheddar cheese
2 Tbsp. real bacon bits
1 tsp JD's Bacon salt
Peel the potatoes and cut into small chunks. Cover with water and boil or microwave until tender. Drain and mash but no not add anything, butter, milk, etc...Set aside
Combine the beef, pork and Canadian steak seasoning. Cook in a large skillet until the meat is cooked. Add the onion and cook until translucent. Add the potatoes and mix well. Add the cheese, bacon bits, and bacon salt. Stir to combine again.
Lay one of the crusts in the bottom of a 9-inch pie pan. fill with meat mixtures and top with remaining crust. Crimp the edges to seal. I find that this is easier if I roll the bottom crust out a bit to stretch it before I put it in the pie pan. Prick the top a few times to let the steam escape. Cover with tin foil and bake at 350 for 40 minutes. Uncover and bake for 20 - 30 minutes until top crust is browned.
Serve hot.
After you put the top crust on, but before you bake it, It can be covered in saran wrap and put in the fridge until ready to bake. I made this in the morning and then just baked when we wanted dinner
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