Name: Classic Canadian Tourtière with a Buttery Shortcrust
Total time: 120 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 1 cup mushrooms, sliced; 2 tablespoons flour; 2 cups beef broth; 1 teaspoon thyme; 1 teaspoon sage; 1 teaspoon rosemary; salt and pepper to taste; 1 batch buttery shortcrust pastry; 1 egg, beaten

A traditional Canadian meat pie with a rich, buttery shortcrust and a savory meat filling.

Method

Preheat oven to 375°F (190°C).
In a large skillet, cook the ground beef and pork until browned.
Add chopped onion, garlic, carrots, celery, and mushrooms, sauté until softened.
Stir in flour and gradually add beef broth, stirring constantly until thickened.
Add thyme, sage, rosemary, salt, and pepper, and cook for 10 minutes.
Roll out the buttery shortcrust pastry and line a pie dish.
Pour the meat mixture into the pastry shell.
Brush the edges with beaten egg and cover with another layer of buttery shortcrust pastry.
Cut a few slits in the top crust and bake for 30-35 minutes until golden brown.
Check that the ground meat reaches 71°C (160°F) throughout before serving.