Tourtière (Meat Pie) with Chef Frank Proto | Canadiana

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine can be a cost-effective substitute.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes provide more nutrients, while mashed cauliflower is lower in carbs.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthy egg substitute, while aquafaba is a budget-friendly vegan option.

Peel and cut potato into chunks, place in water, and boil until soft.

Mash the boiled potatoes, adding butter and salt, and reserve the potato water.

In a skillet, melt 1/2 stick of butter and add chopped onion and celery with salt; cook until softened.

Add minced garlic to the skillet and sweat down with the vegetables.

Stir in poultry seasoning, which includes sage and thyme, and cook briefly.

In a hot pan, add a little oil and then the ground pork and ground beef; brown the meat.

Add a spice mix of mustard powder, nutmeg, cinnamon, allspice, and pepper to the browned meat.

Pour reserved potato water into the meat mixture to help it bind and scrape up any browned bits from the pan.

Incorporate the mashed potatoes into the meat mixture as a binder, adding flour if needed for consistency.

Spread the meat mixture onto a sheet pan to cool quickly before placing in the pie crust.

Once cooled, scoop the meat mixture into the prepared pie crust, packing it tightly.

Prepare an egg wash with an egg and water, and brush it over the top crust.

Cut vents in the top crust to allow steam to escape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens