Tourtière with beer (French Canadian meat pie)

Name: Tourtière with beer (French Canadian meat pie)
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Québécoise
Ingredients: 4 tablespoons (60 ml) breadcrumbs; 3 teaspoons (15 ml) Dijon mustard; 2 teaspoons (10 ml) ground cinnamon; 2 teaspoons (10 ml) ground nutmeg; 1 teaspoon (5 ml) ground cloves; 2 teaspoons (10 ml) dried thyme; 2 teaspoons (10 ml) herbes de Provence; 2 large onions, finely chopped; 4 garlic cloves, finely chopped; 1 lb (500 g) medium ground beef; 1 lb (500 g) medium ground pork; 1 lb (500 g) lean ground veal; Olive oil; 1 ¾ cup (435 ml) chicken broth; 1 ¼ cup (310 ml) white beer; 2 ½ cups (625 ml) russet potato, peeled and grated; 2.2 lb (1 kg) shortcrust pastry, divided into 4; 1 beaten egg mixed with 1 tablespoon (15 ml) milk; Salt and ground pepper

Preparation 1 h
Refrigeration 15 min
Cooking 2 h 15 min
Servings 12
Freezing Absolutely

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Ingredients

4 tablespoons (60 ml) breadcrumbs
3 teaspoons (15 ml) Dijon mustard
2 teaspoons (10 ml) ground cinnamon
2 teaspoons (10 ml) ground nutmeg
1 teaspoon (5 ml) ground cloves
2 teaspoons (10 ml) dried thyme
2 teaspoons (10 ml) herbes de Provence
2 large onions, finely chopped
4 garlic cloves, finely chopped
1 lb (500 g) medium ground beef
1 lb (500 g) medium ground pork
1 lb (500 g) lean ground veal
Olive oil
1 ¾ cup (435 ml) chicken broth
1 ¼ cup (310 ml) white beer
2 ½ cups (625 ml) russet potato, peeled and grated
2.2 lb (1 kg) shortcrust pastry, divided into 4
1 beaten egg mixed with 1 tablespoon (15 ml) milk
Salt and ground pepper

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Preparation

In a bowl, add breadcrumbs, Dijon mustard, spices then season with salt and pepper. Mix and reserve.
In a large skillet heated over high heat, add onion, garlic cloves and meat followed by a drizzle of olive oil. Season with salt and pepper generously. Cook for 8 to 10 minutes or until the meat is no longer pink. Break the meat into small pieces. Drain the fat.
Add the spice mix, chicken broth, beer and season with salt and pepper. Bring to a boil, reduce to low heat and cover. Simmer for 1 hour, stirring occasionally. The liquid must be almost all evaporated.
Add the potatoes, mix and increase over medium heat. Cook for 3 to 5 minutes uncovered, stirring. The liquid should be relatively evaporated but the mixture still creamy. Remove from heat and let stand for 15 to 20 minutes. Taste and adjust seasoning if necessary.
Preheat oven to 375°F (190°C).
On a well-floured surface, roll out the dough into four 10-inch circles. Butter two 9-inch pie pans and cover the bottom with dough.
Divide the meat mixture into the pans and cover with remaining dough. Seal the edges and make some incisions in the center to facilitate aeration. Brush with the egg mixture.
Place in the oven and bake for about 1 hour or until the dough is golden brown on top! Let stand 15 minutes before cutting and serving with plenty of homemade fruit ketchup.