Tourtiere
Instructions:
- 2 pastry shells
- 2 lbs. ground beef
- 1 1/2 lbs. ground veal
- 1 lb. ground pork
- 3 cups mushrooms, chopped
- 1 package onion soup mix
- 1 celery stalk, chopped fine
- 4 cloves garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. tarragon
- 1 1/2 cups dry red wine
- cornstarch
- salt and fresh ground pepper
- Brown meat in large skillet. Add mushrooms, celery, spices, onion soup mix and wine.
- Cook 15 minutes, stirring occasionally. Make paste of 3 tbsp. cornstarch and 1/4 cup water. Thicken meat mixture. Coll slightly.
- Fill pie shell and cover with pastry.
- Preheat oven to 425F.
- Cut vents in top pastry with sharp knife Bake for 25 to 30 minutes.
- Pastry should be golden brown. Serve with crisp dill pickles, mashed potatoes and vegetable of choice.
- Serve with a robust Burgundy wine.
- Tourtiere can be made ahead and frozen, either cooked or uncooked.
- Wrap pies in heavy aluminum foil and freeze.
- To reheat cooked tortiere, leave in foil but pierce with knife to allow steam to escape.
- Heat frozen pie in 350F oven for 1 hour.
- Uncover and cook additional 5 minutes