Tourtiere

Recipe View In a Dutch oven or large pot, brown the ground veal, pork, and diced bacon over medium-high heat. Ensure to break up any large clumps of meat. (Approximately 8-10 minutes)

Recipe View Drain off any excess fat from the pot. (Approximately 2 minutes)

Recipe View Stir in the chopped onion, celery, minced garlic, dried sage, salt, and ground black pepper. Cook until the vegetables begin to soften. (Approximately 5 minutes)

Recipe View Add 1 cup of water, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the onion and celery are tender. Stir occasionally to prevent sticking. (Approximately 15 minutes)

Recipe View In a small bowl, combine the cornstarch with the remaining 1/4 cup of water to create a slurry. (Approximately 1 minute)

Recipe View Pour the cornstarch slurry into the hot meat and vegetable mixture. Cook, stirring constantly, until the mixture thickens and becomes bubbly. Cook for an additional 1-2 minutes. (Approximately 3 minutes)

Recipe View Remove the pan from the heat and allow the filling to cool slightly before assembling the pie. (Approximately 15 minutes)

Recipe View Place one pie crust into a 9-inch pie dish. Fill the crust with the cooled meat and vegetable mixture, mounding it slightly in the center. (Approximately 5 minutes)

Recipe View Roll out the second pie crust and carefully place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. (Approximately 10 minutes)

Recipe View Bake in a preheated oven at 400 degrees F (205 degrees C) for 40 minutes, or until the crust is golden brown and the filling is heated through. (Approximately 40 minutes)

Recipe View Let the pie stand for about 15 minutes before serving. This allows the filling to set slightly and makes it easier to slice. (Approximately 15 minutes)