Meat Pie Mir's Style

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  Meat Pie for an early Christmas dinner

   this year 2023
  
  
  
  
  
  
  
• This meat pie is my version of Tourtiere which is a delicious French Canadian savory pie. I am adding a combination of some different spices and liquids that seem to add just the right amount of savoury and aromatics. I am happy to say that it was delicious and Gary even had a second helping at dinner!
• As usual with my recipes you can substitute ingredients especially during the Covid-19 crisis when we are not free to shop at a whim when we are out of ingredients. For example we didn't have fresh carrots in the house so we used the frozen mixed vegetables. If you don't have dark beer and/or beef broth use chicken broth and any beer or red wine instead.
• Ingredients:
  2 tbsp. olive oil
• 1  1/2 lbs. ground beef
  2 large onions - small diced4 stalks of celery5 cloves of garlic
  
• 1  1/2 cups beef bone broth1 tsp. 'better than bouillon' roasted beef base
• 1 tbsp. herbes  de  Provence
  1/2 can of dark beer (we used Guinness)
  4 tbsp. worchestershire sauce
  salt & pepper tp taste
  just a smidge less than 1/8 tsp. each of cloves, cinnamon and allspice
  4 bay leafs
  1 tbsp. herbes de Provence (this is a blend of thyme, fennel, basil, savory & lavender)
  2 cups of frozen mixed vegetables (or fresh vegetables of choice)
  2 cups shredded raw potatoes (we shredded up mini potatoes because that is all we had in the house at the time)
  1 1/2  tbsp. corn starch added to 1/4 cup of cold water 
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  1/2 recipe of savory pastry (please click here to go to my recipe) 
• Filling procedure:
  Sauté beef with onions, celery and garlic until onions are transparent or 3/4 cooked.  Add spices and herbs and mix well.
  Add beef broth, beef base, beer and continue to sauté until boiling.
  Add corn starch mixture which will help thicken the filling, stir well.
  Add shredded potatoes & vegetables and mix well again. Remove from the heat. The potatoes and vegetables will cook completely in the oven.
• Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with a top crust and cut a vent whole in the pastry to allow the steam to escape. Egg/milk wash top pastry (1 egg mixed with 3 tbsp. milk, whisk together and use a pastry brush to egg wash the pastry)

• Convect bake for 60 minutes at 350 degrees F (175 degrees C).  Allow to rest for 20 minutes after baking and serve hot.
  Hope you enjoy.
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  shredded potatoes

  

  frozen mixed vegetables

  
  

  

  add peas also

  
  
  
  
  
  
  
  
  
  
  

  

  these potatoes work well as they were the only potatoes in the house.
  Potatoes help with the thickening of the filling.

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