Tourtiere 1959

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 1 lb ground lamb
• 1/2 cup light cream or 1/2 cup carnation evaporated milk
• 1 chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried mustard powder
• 1/8 teaspoon nutmeg
• 1 potato, boiled drained and mashed
• 1 dash hot sauce (optional)

Recipe

• 1 boil peeled potato, drain and mash let cool.
• 2 combine the minced ground lamb with the cream and the onion, garlic, and spices.
• 3 heat to boiling, and break up the meat as its cooking.
• 4 cook on a simmer for 25 minutes, until all the liquid has evaporated.
• 5 remove from heat and stir in the mashed potato.
• 6 chill until cold.
• 7 prepare your favourite savoury pie crust for a double pie.
• 8 line pie plate with bottom crust, and place filling evenly into shell.
• 9 top with top crust.
• 10 vent slightly.
• 11 pie now can be frozen for future baking, or baked now.
• 12 preheat oven 450 degrees and bake 15 minutes, reduce heat to 325 degrees, and bake 20 more minutes.
• 13 let pie rest 5 minutes, before cutting.
• 14 serve with hp sauce, tabasco sauce, worchestershire sauce.