Tortière

A French Canadian Meat Pie, traditionally eaten during the Christmas/New Year holiday; often as part of a brunch.

There are many different ways to make it, but this is what I do:
(yields 2 pies)

Brown together, well:
1&1/2 lbs ground beef
1 lb ground pork
…breaking it up as it cooks.

Add:
2 cups chopped sweet onion
3 Tbsp minced garlic
3 celery ribs, chopped

Separately, prepare 8-9 cups mashed potatoes (without adding milk & butter)

Add 1/3 c chicken or beef broth to the meat.
Stir well, then add:
1&1/2 tsp each, of dried rosemary, sage & thyme
1/3 tsp dried marjoram
About 1 tsp salt
Pepper

Combine mashed potatoes with the cooked meat mixture.
Taste, and adjust seasonings, if needed.

(At this point, the filling can be divided in half, and frozen in Ziplocs to use later, if necessary. When ready to bake, defrost, and fill unbaked pastry)

Prepare pastry for 2 – 9″ pies.
Line the bottoms of each; add filling; then cover with pastry.
Cut slits in the top to let steam out.
Brush with milk or egg, if desired.
Bake at 375°, for 30-35 minutes, or until golden.
Serve warm.

(We like to serve salsa along with it)