Aunt Connie’s French Tourtiere

(Traditional French Meat Pie)


Ingredients –

2 lbs lean ground pork

1 lb lean ground veal (or lean Hamburg, preferably veal)

1 onion, minced

1-cup water                                                                                                                            

1 teaspoon Allspice

1 teaspoon Nutmeg

½ teaspoon powdered Cloves

1 teaspoon Cinnamon

1-teaspoon pepper

1-teaspoon salt

 4 cups mashed potato


Put ground pork and ground veal in a fry pan, add 1-cup water, the minced onion and ½ the spices, let simmer to reduce the liquid for ½ -1 hour. Break up pork/veal every so often. Drain the excess oil from mixture, put into large bowl, add the remainder of the other half of spices, mix with 4 cups mashed potato, and put into two 9” pie plates. There should be enough mixture to make two 9” pies. Cover with top layer of piecrust.  Cut slits to release air, wipe top with milk. Bake in 375-degree oven for approximately 60 minutes. Wrap edges of piecrust with Reynolds wrap so the edges will not burn.