french tourtiere

Ingredients

• Servings: 9
• 1 onion, chopped
• 1/2 clove crushed garlic
• 2 tablespoons rendered bacon fat
• 1 1/2 pounds ground lamb
• 3/4 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 pinch ground mace
• 1 pinch ground sage
• 1 pinch ground savory
• 2 (9 inch) unbaked pie shells
• 2 tablespoons cream

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
• spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
• bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.