Recipe of the Month  
December, 2019
                                      TOURTIÈRE

1 pound Yukon Gold potatoes, peeled and cut into cubes
2 tablespoons unsalted butter
1/4 cup whole milk
kosher salt and freshly ground pepper
1 pound ground beef
2 pounds ground pork
1 cup water
1/2 teaspoon ground clove
1/4 teaspoon ground allspice
1 large sweet onion, chopped (about 1 cup)
Pastry for a two crust pie
1 egg and one tablespoon water beaten together
Maldon or kosher salt

Put the potatoes into a medium pot, cover them with cold
water and bring them to a boil.  Cook until they are al dente.
Drain the potatoes, return them to the pot, add the butter,
milk, 1 teaspoon of salt and 1/4 teaspoon freshly ground
pepper.  Mash with a potato masher until the potatoes are
smooth and all of the ingredients are well incorporated.  Set
aside.

In a saucepan combine the ground beef, pork, water, cloves,
allspice, 1 tablespoon of salt, 1/4 teaspoon of pepper and
the onion.  Cook over medium heat for about 30 minutes,
or until all of the water has been absorbed.  Stir occasionally
to prevent sticking.  Remove the mixture from the heat and
add the mashed potatoes.  Mix everything together until the
potatoes are completely distributed into the meat mixture.  
Set the filling aside to cool.  This mixture can be refrigerated
for up to two days before assembling the pies.

Line two 9” pie plates with a bottom crust.  Divide the filling
in half and add one half to each pie crust.  Smooth the top
of the filling so that it evenly covers the crust.  Brush the
outer edge of the pastry with the beaten egg mixture.  
Cover with the top crust and press evenly around the edges
to seal.  Trim crust, then crimp the edges.  Cut steam vents
into the top crust.  Brush the crust with the egg mixture and
sprinkle with Maldon salt.

Bake the pies for 40 minutes or until the top crust is nicely
browned.  Let rest for 10 minutes before serving, or let cool
to room temperature.  

Makes 2 pies (16 servings)