Tourtiere experiment #2

Having spent the morning feeling a bit down about the upcoming Thanksgiving holiday, I decided to revive the holiday spirit by making tourtiere - in a nod to G's French-Canadian roots - and my special cranberry sauce - in a nod to all that is good about Thanksgiving (in my opinion).

Unfortunately, there was a small mishap while making the cranberry sauce. I had a good cry on G's shoulder, G went to work cleaning the oven, and... We had meat stuffing rather than a pie pastry-clad tourtiere. It was good though. I think I've nailed the recipe for the tourtiere filling! So without further ado...

Tourtiere (Jieun’s experimental recipe #2)

2 medium potatoes, peeled and chopped into 1” pieces

¾+ cup beef broth, divided into ¼+ cup and ½ cup

1 lb ground beef

½ lb ground pork

½ onion, chopped

¼ tsp clove

< ¼ tsp cinnamon (I used about 3/4 of the ¼ tsp spoon)

1 tsp Bell’s seasoning (yellow box with turkey)

1 bay leaf

Salt & pepper to taste

Double pie crust

1. Cook potatoes in saucepan with enough water to just cover, until tender. Mash the cubed potato with ¼ + up to an additional 1/8 cup of the beef broth. Set aside.
2. Cook the beef, pork, onion, remaining ½ cup of beef broth, clove, cinnamon, Bell’s seasoning, bay leaf, and salt & pepper to taste over medium-low heat. Then reduce heat to low and simmer until liquid is reduced to about 2 tablespoons.
3. Add mashed potatoes and mix.
4. Place bottom crust in 9” ungreased clear glass pie plate and trim. Add meat filling, and top with second crust. Fold top crust over the edges of the bottom crust, and flute the edges. Cut steam vents into the top of the top crust.
5. Cook 15 minutes in preheated 400 F oven, then place foil around outer edges. Replace pie in oven and bake another 15-30 minutes, until crust is golden brown.