TourTiere (Meat Pie)

Note: The following recipe is one that is traditional to our X-mas holiday in my family. We call it Tourtière (meat pie), but some Québec-ers will argue til they turn red in the face that THEIR recipe is the 'traditional' one. It doesn't really matter in the end, as long as it's enjoyed by all.

Ingredients:

1 1/2 pounds of ground veal
3/4 pound of extra lean ground beef
3/4 pound of lean ground pork
1 fine minced onion
1/2 tsp. of savory
1/4 tsp. of nutmeg
1/4 tsp. of cinnamon
salt & pepper to taste
a pinch of curry

Directions:

Brown all the ingredients in a big pot. Add enough water to half of the thickness of meat mixture. Let simmer for 1 hour stirring regularly.

Thicken with boiled potatoes that have been mashed without adding butter or milk. When the mixture is warm enough, fill your pie shell bottom and top with another adding slots in the pie dough to let the steam escape. Bake at 350 degrees for 40-45 minutes or until the crust is nice and golden.

Thanks to Mtlfroggie!