Tourtiere

This is a French Canadian meat and potato pie.  Most of the tourtiere pie recipes call for a mixture of ground beef,  ground pork and ground veal.  I  just used ground beef (1 1/2 pounds) and ground pork (1/2 pound).  You could also use ground venison, ground buffalo or ground chicken.   Most of the recipes also call for water, I used beef stock.  I think it gives it a richer flavor.

TOURTIERE

(serves 8)

Crust Ingredients:

*3 cups all-purpose flour

*1 cup frozen butter, cut into slices

*1 teaspoon sea salt

*7-8 tablespoons very cold water (start with 7 tablespoons)

*2 teaspoons distilled vinegar.

Filling Ingredients;

*1 pound russet potatoes or Yukon Gold (about 2 large), peeled and cut into about 2-inch cubes.

*5 tablespoons butter

*1 large yellow onion, chopped

*2 cloves minced garlic

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground thyme

*1/2 teaspoon ground sage

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground cloves

*1 pound ground beef

*1/2 pound ground pork

*1/2 pound ground veal

*1 tablespoon Worcestershire sauce (optional)

*1 3/4  cups potato water (I use beef stock)

*3 bay leafs.

Crust Directions:

~Whisk flour and salt togeher.

~Cut in cold butter until butter becomes pea size pieces.

~Pour in water and vinegar and mix until it comes together.

~Put on a clean surface and knead a minute or two until it forms a ball.

~Divide dough 60% one half 40% the other half.

~Flatten dough into a disk.

~Wrap with plastic wrap and store in refrigerator for at least one hour.

Filling Directions:

~Cook potatoes until fork tender, drain and set aside (reserve 1 3/4 cup of water)

~In a large skillet, melt butter.

~Add onions and celery and cook until tender.

~Add garlic, salt, pepper, thyme, sage, cinnamon, nutmeg, and cloves and cook for another minute, stirring constantly. 

~Add ground beef, ground pork, ground veal and Worcestershire sauce.

~Cook until no longer pink, chopping meat as it cooks.

~Stir in potato water or beef stock and bay leafs.

~Cover pan and cook over low heat for 20 minutes.

~Remove lid and cook for another 5-10 mintues.

~Take a fork and mash the potatoes (does not need to be smooth).

~Remove bay leafs from pan.

~Stir in potatoes until well mixed.

~Remove from heat and allow mixture to cool until warm.

~1 egg

~1 teaspoon water

Lets Put it together:

~Preheat oven to 375 degrees.

~In a small bowl, mix egg and 1 teaspoon water together.

~Roll out bottom crust and place in a deep dish pie pan, making sure crust over hangs along the edges.

~Fill pie curst with filling, packing the filling down  (this helps the pic filing stay together when you cut it).

~Brush egg wash over edges of pie.

~Place the top crust on, and seal.

~Cut off and excess crust.

~Crimp edges of pie.

~Make 2 or 3 slits in the top of the crust to allow the pie to vent.

~Brush top of crust with egg mixture.

~Bake in preheated oven for 50-60 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.

Cheating Chicken/Turkey Pot Pie

 This is such an easy pot pie to make.  The reason I call it cheating, is because I almost always make things complete from scratch.   This recipe almost all the ingredients are bought, but it is still a good meal. If do make a chicken/turkey pot pie from scratch too.

CHEATING CHICKEN/TURKEY POT PIE

(serves 8)

Ingredients:

*2 Pillsbury refrigerator pie crusts, room temperature 

*2 cups cooked chicken or turkey

*1 (16 ounce) bag frozen vegetables 

*2 (10.5 ounce) can cream of potato soup

*1 teaspoon salt

*1/2 teaspoon garlic powder

*1 1/2 teaspoons ground black pepper 

*1/3 cup milk

*1 cup sharp cheddar cheese (optional)

Directions:

~Preheat oven to 400 degrees.

~Line a pie plate with one of the pie crusts.

~In a large bowl, mix chicken/turkey, mixed veggies,  cream of potato soup, salt, pepper, garlic powder, milk and cheese (optional).

~Fill pie plate with chicken/turkey mixture.

~Put on top crust.

~Seal edges and poke a fork a few times in top of crust.

~Place on a baking sheet to catch any spill overs that could happen.

~Bake for 45-50 minutes or until crust is browned. 

~Allow to cool for 10 minutes, before cutting.

Shepherd's Pie

This is such an easy dinner to make. It's a great way to use up leftover mashed potatoes. I normally just add carrots, but sometimes I add peas too.

SHEPHERDS PIE

(serves 8)

Ingredients:

*4-5 cups mashed potatoes (about large potatoes)

*1 tablespoon butter

*1 1/2 tablespoons onion, finely chopped

*1/3 cup cheddar cheese, shredded

*1/4 teaspoon salt

*1/4 teaspoon pepper

*1 (12 ounce) bag mini carrots (6-7 whole carrots)

*1 pound ground beef

*1 yellow onion, chopped

*1 garlic clove, minced

*3 tablespoons all-purpose flour

*2 tablespoons ketchup

*1 cup beef broth

*1/3 cup shredded cheddar cheese

Directions:

~Bring a pot of water to a boil.

~Add a little salt.

~Add 1 (12 ounce) bag of mini carrots  and cook until tender, about 20-25 minutes.

~Drain, and mash.

~Set aside.

~Mix 1 tablespoon butter, 1 1/2 tablespoons finely chopped onion, 1/4 black salt, 1/4 teaspoon black pepper, and 1/3 cup cheese to mashed potatoes.

~Set aside.

~Preheat oven to 375 degrees.

~In a ovenproof skillet, cook 1 pound hamburger, 1 clove of garlic and 1 chopped yellow onion. Cook until hamburger in brown.

~Drain any excess fat.

~Stir in 3 tablespoons all-purpose flour and cook for 1 minute.

~Add2 tablespoons ketchup and 1 cup beef broth.

~Bring to a boil.

~Reduce heat, and simmer for 5 minutes.

~Spred the ground beef mixture evenly over the bottom of the oven proof skillet.

~Spread the mashed carrots over top of the hamburger.

~Spread the mashed potato mixture over top of the carrots.

~Sprinkle remaining 1/3 cup shredded cheese over top of potatoes.

~Bake in the preheated oven for 20 minutes, or until golden brown.

Variations:

`Substitute mashed carrots for peas.

`Substitute mashed carrots for mixed vegetables.

Chicken/Turkey Pot Pie

This is definitely a comfort food. It is a meal that you can put together and freeze for a later date. Remove from freezer defrost and bake. 

CHICKEN/TURKEY POT PIE

(serves 8)

Ingredients:

*2 1/2 cups all-purpose flour

*1/2 teaspoon salt

*1 cup lard, chilled (or shortening)

*3 tablespoons ice water

*1/4 teaspoon white vinegar

*2 cups, cooked chicken/turkey, cubed

*1 cup sliced carrots

*1 cup frozen peas

*1 cup celery, sliced

*1 cup potato, chopped

*1/2 cup onion, chopped

*1/3 cup butter

*1/3 cup all-purpose flour

*1/2 teaspoon salt

*1/2 teaspoon black pepper

*1/2 teaspoon celery seed

*1/2 teaspoon poultry seasoning

*1/2 teaspoon garlic powder
*1 3/4 cups chicken stock
*2/3 cup milk

Directions:

~Whisk the flour and salt together in a medium bowl.

~With a pastry blender, cut in the cold lard until the mixture resembles coarse crumbs.

~Mix the vinegar into the ice water.

~Drizzle ice water/vinegar mixture over flour.

~ Mix mixture with clean hands to moisten, adding more water a few drops at a time until the dough comes together.

~Gently mold the dough into two equal balls.

~Wrap in a plastic wrap, and chill for at least 30 minutes.

~Remove dough from refrigerator and take plastic wrap off.

~Roll dough to fit into a 9 inch pie plate, and put one into a pie plate.

~Preheat oven to 425 degrees.

~In a medium saucepan, combine chicken/turkey stock, water, carrots,  onion, celery, and potatoes.

~Cover and boil for 15 minutes.

~In a medium sauce pan, melt butter.
~Whisk in flour, salt, pepper, celery seed, poultry, and garlic powder.
~Allow to cook for 1 minute whisking continuously.

~Slowly stir in milk.

~Simmer over medium-low heat until smooth.
~Add to veggie mixture.
~Cook until mixture thickenskjjknjj.

~Add chicken/turkey & frozen peas.

~Remove from heat and pour into pie pan.

~Cover with top crust.

~Crimp edges.

~Make a few small slits in the top of crust.

~Place pie on a cookie sheet.

~Bake 35 minutes, or until pastry is golden brown and filling is bubbly.

~Remove from oven.

~Let cool 10 minutes, before cutting.