|Memere/maman's recipe for tourtiere:
(pronounced as you like, but it can be touchay for those who are in a big hurry like me...)
1 beef roast
10 to 12 potatoes in proportion to the meat
3 or 4 medium onions
cook roasts together till done
peel and cook potatoes, and make tasty mashed potatoes with margarine, (or butter, or sour creme, or my latest, crême fraiche sent to me from a new-found Franco women in California who markets this traditional condiment from Western France,) salt and pepper to taste as well.
Ground up the cooled roasts with onions added to the grinding process using either a food processor or hand-crank grinder. The consistency is not too fine, but not too coarse either.
Mix the meat and potato mixture together in a large pan, adding a dash of nutmeg and salt/pepper to taste.
You can then bag and freeze this for up to 6 months.
Also you can make a tourtière/tourtiere immediately to taste your wares.
This makes enough for up to 6 or 7 pies.
Tourtière requires a two-crust pie, top and bottom. Cook for 45 minutes to an hour, depending on how long it takes for crust to brown. Serve with green tomato ketchup or for breakfast the morning after with a sunnyside egg on top.