A traditional part of the Christmas and New Year's Eve meal it is also sold in grocery stores throughout the year.
As a kid, every Thanksgiving or Christmas there was always a mince meat pie, typically made from venison, on the table. I was not a big fan, but this dish brings back a lot of memories of that holiday classic.
TOURTIERE (Meat Pie)
1 1/2 cups finely chopped russet potatoes
2 tbsp canola oil
1 1/2 lbs ground pork (you could also use ground lamb or beef or a combo)
6 garlic cloves, minced
2 small yellow onions, chopped
1 medium carrot, chopped
1/2 cup apple cider
1/2 tsp celery seed
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Salt and black pepper
1 egg, mixed with 2 tsp milk (for egg wash)
1 box pie pastry (our you could make your own pie dough)
Bring a 4 qt saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes. Drain and mash until smooth; set aside.
Heat oil in a 4 qt saucepan over medium high heat. Add pork and cook until no longer pink, about 4 minutes. Add garlic, onions and carrot. Cook, stirring often until soft and pork is browned well, about 20 minutes. Add cider, celery seed and spices. Season with salt and pepper and cook until all liquid is evaporated, about 3-5 minutes. Remove from heat and stir in the mashed potatoes. Let filling cool completely.
Heat oven to 400F. Place pie dough in 9" pie plate and add filling into pie dish and smooth top. Place remaining pie dough on top and crimp the edges with your fingers or a fork. Brush egg wash and using a knife, cut 4 2" slits in the top of the pie.
Bake until pastry is golden brown and filling is heated through, about 45-55 minutes.