Tourtière Meat Pie: Wine & Dine Episode 3

Meat Pie

• 2 x Deep Dish Pie Shells, Thawed 
• 2.5 Cups Mashed Yellow Potatoes
• Water + Salt for Boiling Potatoes
• 2 lbs Ground Pork, Extra Lean
• Olive Oil for Sautéing & Greasing Baking Dish
• 1/2 Large Onion, Diced
• 3-5 Cloves of Garlic, Minced
• 2 Stalks of Celery, Finely Chopped
• 1/2 tsp Allspice
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2 tsp Herbes de Provence 
• 1 Cup of Reserved Potato Water
• Salt/Pepper to Taste
• 1 Egg, Beaten

1. Preheat oven to 375F. Grease a 9" Round Pie Baking Dish.
2. Prepare mashed potatoes by bringing salt water to a boil with diced Yellow Potatoes. Boil potatoes until tender.
3. Drain and mash your potatoes. Make sure to save at least 1 cup of your potato water for the meat pie filling.
4. Meanwhile, heat a skillet with Olive Oil. Sauté Onions, Garlic, and Celery for about 3-5 minutes, until fragrant. 
5. Mix in Ground Pork, Nutmeg, Allspice, Cinnamon, Herbes de Provence, Salt & Pepper.
6. Continue to cook filling mixture, breaking meat into small pieces.
7. Once meat is fully cooked (no longer pink), mix in Mashed Potatoes and Reserved Potato Water.
8. Remove skillet from heat and allow filling to cool slightly before assembling pie.
9. Scoop filling into Pie Shell. Cut vents into the crust and pinch edges together with fork. Beat Egg and brush over crust (you will likely have egg left over).
10. Bake pie on a baking sheet in the oven for 45-50 minutes, until crust is golden.
11. Remove from oven and let sit for 5-10 minutes before serving.
12. Bon appetit!

1. Instead of using all pork for the meat filling, mix 1 lb Ground Pork with 1 lb Ground Beef.
2. Can substitute broth for reserved potato water.
3. Make your own Herbes de Provence blend with thyme, rosemary, basil, savory, and fennel.