My Helpful Husband grew up on these and says mine are awesome! (smart man) He likes to eat it with ketchup but I prefer it plain.

A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year’s Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long.  (Okay, so I totally copied and pasted that info there)

 

Preheat oven to 350F

 This recipe makes 1 deep dish or 2 regular pie pans.

1lb ground beef
1lb ground pork
1 yellow onion, chopped
1 clove garlic, minced OR garlic powder to taste
1 can cream of mushroom soup

In a pot, mix the beef and pork, add the onions and garlic and cook until the meat is done.

DO NOT DRAIN!

Add the can of cream of mushroom soup and mix well. Place in an UNCOOKED pie crust and cover the top with another layer of crust, pinching the edges together. Make several small slashes in the center of the crust with a sharp knife.

Bake in the center of the oven until edges of the crust are golden brown. At that point, remove and let the tourtière set for at least 20 minutes. This allows the inside to be easier to cut in to wedges.

Serve with a salad.

🙂
Terrie

chef

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