TOURTIÈRE

This recipe usually gives me 4-5 pies.

4 cloves of garlic, minced
3 onions, diced
1 tbsp. oil
2.5 lbs. ground pork
2.5 lbs. ground beef
1/4 c. flour
2 tbsp. Epicure's 3 Onion Dip Mix
2 tsp. Epicure's Pumpkin Pie Spice
1 tbsp. Epicure's Montreal Steak Spice or Beef & Steak Seasoning
salt & pepper
4 potatoes, grated (you can also boil them and dice them up if you prefer)
2-3 c. beef broth

In a large pot over medium heat, soften the garlic and onions in oil.  Add the ground meat and cook until it is all browned.  Drain if necessary.  Stir in flour and seasonings, add grated potatoes and stock, and continue cooking for about 40-45 minutes, stirring frequently.  Remove from heat and let it cool.

There are a few ways you can make your tourtière:

• The traditional way is to make meat pies.  Roll out a pie crust, fill it up with tourtière filling, and then cover with another pie crust and bake in the oven for 10 minutes at 450 F and then 45 minutes at 350 F.
• I usually make 1 pie for supper, and portion the rest of the filling in freezer bags (3-4 c. filling per bag). When you want to make a tourtière, just thaw out a bag of filling, put it in a pie crust and bake it.
• Bake the filling in puff pastry triangles for an appetizer.
• Make mini tarts.