There's something very comforting about a meat pie on a cool winter night. Savory browned meat, studded with veggies inside a flaky crust. This doesn't appear to be a very popular dish in the U.S. which is a shame. It's delicious!
I added more vegetables this time around and ended up having to use a springform as my pie dish was too small to hold all of the filling. I usually don't add carrots and peas to this recipe which is loosely based on a French-Canadian Tourtière.
1/2 lb ground pork
2 cloves garlic, minced
1 lb lean ground sirloin
1 large yellow onion, chopped
1 tsp sweet paprika
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp cardamom
a few pinches of freshly grated nutmeg
2 tbsp tomato paste
2 tsp Better than Bouillon Beef or 2 beef bouillon cubes
1/2 cup water
1/4 cup dry red wine
1 cup carrots, shredded
1 cup frozen peas
2 medium potatoes, cooked and riced
salt and freshly ground black pepper to taste
pastry for a double-crust pie
*There was too much filling for my pie tin, so I used a 9" springform instead.
Fry the ground pork until it begins to render it's fat. Add the minced garlic and cook a minute or two, then add the ground sirloin and continue to cook until the meat is nicely browned.
If there's a lot of fat in the pan, then try to scoop some of it out at this point. I find paper towels work quite well if it's too difficult to remove with a spoon. Lower the heat a touch and stir in the chopped onion. Cook until the onion is translucent.
Add the spices, tomato paste, bouillon, water, wine and carrots. Stir to combine everything, then cover the pot with a lid, set the heat to low and cook for about 15 minutes.
Remove the lid and cook for another 5 minutes or until the liquid has mostly evaporated. Remove from heat.
Stir in the frozen peas and riced potatoes. Allow the mixture to cool.
Preheat the oven to 425°F.
Press one layer of pie pastry into the bottom and up the sides of the springform pan. Spoon the meat and vegetable mixture evenly over the bottom of the pan. Cut some holes for venting the steam into the pastry layer for the top and lay that over the meat.
Trim the pastry (if necessary) enough so the edges line up and you can turn them over. Use the tins of a fork to press the seams together.
Place the springform on a cookie sheet as it will more than likely leak a bit, and bake for 15 minutes, then turn down the temperature to 375°F. Bake for another 30 minutes or until the pastry is a nice even brown.
Allow to cool for about 8 minutes before slicing.