Tourtiere

Ingredients

  • 1 lb ground pork (or mixture of pork and beef, or just beef)
  • 2 med carrots
  • 1 or 2 stalks celery
  • 1 large onion, or more if you like onion
  • 1 tsp cinnamon
  • Salt and fresh-ground pepper
  • 2 T flour

Directions

  1. Pastry for a double pie (I buy Tenderflake deep dish frozen pie shells)
  2. Put meat into pot with a little water, over medium heat, stirring every so often to prevent sticking or burning. 
  3. While this is happening, prepare the vegetables, all 3 finely chopped. 
  4. Add to the meat mixture, with seasonings, and bring to a nice slow simmer.
  5. Cover and let simmer for about 45 min, stirring occasionally to check on sticking.
  6. If it is too juicy, pour off some of the juice.
  7. Sprinkle the flour over the mixture and stir until the mixture thickens.
  8. Pour into an uncooked pie shell. Cut a one inch square in the top crust, and place on top, sealing the edges.
  9. Cook at 400 until crust is golden brown. 
    1. I prefer to turn heat down to 350 after first 5-10 mins and cook about another 50 min