Tourtière

Ingredients

Egg

1, beaten (for egg wash)

Pie crust

2 (9-inch) crusts

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Ground cloves

1/4 teaspoon

Ground cinnamon

1/2 teaspoon

Dried thyme

1 teaspoon

Chicken broth

1/2 cup

Potato

1 large, peeled and diced

Garlic

2 cloves, minced

Onion

1 medium, chopped

Ground beef

1 pound

Ground pork

1 pound

Instructions

1. In a large skillet over medium heat, cook the ground pork and beef until browned, breaking it into smaller pieces as it cooks. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.
3. Stir in the diced potato, chicken broth, thyme, cinnamon, cloves, salt, and black pepper. Reduce the heat to low and let simmer for about 10 minutes, or until the potato is tender.
4. Preheat your oven to 375°F (190°C).
5. Line a 9-inch pie dish with one of the pie crusts, pressing it firmly against the sides.
6. Pour the meat mixture into the prepared pie crust, spreading it evenly.
7. Cover the filling with the second pie crust, sealing the edges by crimping them together. Cut a few slits on the top crust to allow steam to escape during baking.
8. Brush the top crust with the beaten egg for a beautiful golden finish.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove from the oven and allow the tourtière to cool for a few minutes before slicing and serving.
11. Serve warm, perhaps with a side of homemade ketchup or apple sauce for an extra touch.