French-Canadian Meat Pie
(Tourtiere Du Quebec)
My daughter loves meat pies but she is pretty picky so I came up with a recipe that will satisfy even the pickiest of eaters
Ingredients
1 pound lean ground beef
1 pound of Jimmy Dean Sage Sausage
3/4 cup finely chopped onions
2 ribs of celery, chopped
2 carrots, chopped
3 cloves of garlic, minced
6 cups of mashed sweet potatoes
1 can of cream of chicken soup
1/8 cup water
1/2 tsp dried rosemary
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 tsp dried marjoram
Refrigerated pastry for double-crust pies (9 inches)
(this makes enough for two pies, but I only made one and froze the extra for another day)
Instructions
Heat oven to 375 degrees
In a large skillet cook the beef, pork, onions, celery, carrots and garlic until meat is no longer pink
Drain and remove from heat.
Stir in potatoes, cream of chicken soup, water and spices
Line a 9 inch pie dish with pastry
Divide the meat mixture either between two pies or freeze one half.
Fill pie pastry and top with second piece of pastry
Seal edges by pinching them
Cut three slits in top of pie
Bake at 375 degrees for 35 - 45 minutes or until golden
