Traditionally meat pie recipes are made with mostly ground pork. This recipe for French-Canadian meat pie, or tourtiere, is lightened up by using lean ground beef with a little ground pork for flavor and bulked up with plenty of shredded vegetables. You can make it even easier by using a store-bought crust.
2 hrs 20 mins
Make Ahead Tip: Prepare through Step 5 (omit egg wash), wrap unbaked and refrigerate for up to 1 day or freeze for up to 1 month. Brush with egg and let stand at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake for
Equipment: 9-inch deep-dish pie pan
Easy rolling: Roll one portion of pastry dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into the pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the filling. Peel off the remaining paper.
382 calories; protein 24.5g; carbohydrates 37g; dietary fiber 3.3g; sugars 6.3g; fat 15.2g; saturated fat 5.9g; cholesterol 89mg; vitamin a iu 2292.8IU; vitamin c 3.4mg; folate 59.5mcg; calcium 63.5mg; iron 2.8mg; magnesium 34mg; potassium 495.9mg; sodium 447.5mg; thiamin 0.2mg; added sugar 4g.