This classic French meat pie makes for a hearty and satisfying meal in the winter.

Deep dish tourtiere

Ingredients:

• 1lb fine ground pork
• ¼ lb fine diced bacon
• ½ lb ground beef
• 1 small grated onion
• 1 grated carrot
• 1 grated potato
• ¼ cup brandy
• ¼ cup chopped herbs parsley, sage, thyme and rosemary
• Pinch of cinnamon
• Pinch of ground cloves
• Pinch of grated nutmeg
• Salt and pepper
• 1 lb pastry dough
• Nub of butter
• Egg wash

Method:

In a large sauce pan, toast all spices and herbs, then deglaze with brandy.

Add bacon, pork, beef, potato‎, onion and carrots. Season and simmer for 25 minutes. Remove and let cool.

Preheat oven to 350F degrees.

Separate dough into 2 sections (one larger than the other) and roll out.

Butter the springform pan and place the larger pastry on the bottom covering the sides.

Place meat mixture inside and top with smaller pastry, crimp the edges, brush with egg wash and cut vents in the top.

Bake for 40 minutes or until golden.

Remove, and let rest for 20 minutes. Enjoy!

Courtesy Chef Randy Feltis
www.eatmypie.ca
@chefrandyf