French-Canadian Meat Pie

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