Example Image of French-Canadian Tourtiere

• Refrigerated pie crust,
• One large onion,
• Chopped 2-3 tbsp of butter or oil,
• 1 clove of garlic - chopped or minced,
• 1 lb of ground pork,
• 1 lb of ground turkey,
• 1 c. of chicken broth w/ 1 tsp. of corn starch [if you use corn starch, make sure broth is not hot] or flour added,
• 1 envelope (1/2-1c.) of instant mashed potatoes, 2 tbsp. of chopped celery leaves (fresh or dried),
• 2 tbsp. of chopped parsley (fresh or dried),
• 1/2 tsp. of Thyme,
• 1/2 tsp. of Sage Salt and pepper to taste,
• 1/8 tsp. of ground cloves,
• 1 tsp. of allspice

• Sauté the onions until they're transparent.
• Add the garlic and continue to sauté for about 1 min.
• Add the meat and cook thoroughly.
• Add 1/2 cup of chicken broth (with the cornstarch or flour already in) and all the seasonings. Simmer for about 15-20 mins.
• Add the instant mashed potatoes and mix. Consistency shouldn't be too wet and juicy, but shouldn't be too dry either.
• Turn off the heat.
• Preheat oven to 425 degrees farenheight.
• Put one pie crust in the bottom of the pie pan and spoon filling in. Put the other pie crust on the top.
• Trim any really long edges and crimp the edges together. Poke a few holes in the top crust. Egg glaze (egg white) optional.
• Bake in lower third of the oven for 15 minutes.
• After 15 mins, lower the heat to 350F and raise pie to middle shelf and bake for 45-55 minutes.

French-Canadian Tourtiere