French Canadian Tourtière




1 lb minced ground pork (lean)

1 lb minced ground beef (lean)

1 lb minced ground veal (lean)

2 slices of bacon finely chopped

1 medium onion diced

1 teaspoon salt

½ teaspoon savoury

½ teaspoon cloves

1 garlic clove minced

1 teaspoon all-spice

1 cup water

1 cup mashed potato

1 carrot finely chopped

1 celery finely chopped


Combine all ingredients except mashed potato in a heavy pot and bring to boil.

Reduce heat and cook uncovered for 20 to 30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water.  The mixture should be damp but not watery.  Add mashed potato.

Cool mixture and pour into large unbaked pie shell. Cover with pastry and prick to allow steam to escape.

Bake at 450 degrees for 10 minutes, then reduce oven heat to 350 degrees and bake till crust is light brown.


Bon appétit.