Recipe courtesy of Robert Irvine
Tourtiere (Meat Pie)
Total:
2 hr 50 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 50 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3 tablespoons minced fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 cup red wine
  • 1 pound pork loin, diced into 1/2 inch pieces
  • 1 pound sirloin, diced into 1/2 inch pieces
  • 1/2 pound venison, diced into 1/2 inch pieces
  • 1/4 cup olive oil
  • 1 onion, diced small
  • 1 cup small diced celery, (2 or 3 stalks)
  • 1 cup small diced carrots, (3 or 4 carrots)
  • 1 teaspoon minced garlic, (1 or 2 cloves)
  • 1 medium potato, peeled and diced small
  • 2 cups chicken broth
  • 2 (9 inch) rounds prepared pie crust
  • 1 egg, beaten, for egg wash

Directions

Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.

Preheat oven to 400 degrees F.

To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.

Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.

Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.

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