Tourtiere's picture

May. 26, 2010


Lean ground pork 1 Kilogram
Onion 1 Medium , minced
Condensed beef broth 1 Can (10 oz) (284 Milliliter)
Garlic 1 Clove (5 gm) , minced
Salt 1/2 Teaspoon
Mace 1/4 Teaspoon
Ground cloves 1 Dash
Black pepper 1/4 Teaspoon
Sage 1/4 Teaspoon
Potatoes 4 Medium
9 inch double crust pie pastry 1 Large


Combine pork, onion, beef broth and seasonings in a heavy large saucepan.

Cook over low heat, stirring constantly until meat loses its pink colour and half the liquid is evaporated.

Cover; simmer 45 minutes longer.

Boil and mash potatoes into cooked meat mixture; cool.

Roll half the pastry and line a deep 1 L (9 inch) pie plate.

Fill with cooled meat mixture.

Roll out remainder of dough and place over top of pie.

Flute and seal edges; slash top crust.

Bake in 220°C (450°F) oven 10 minutes.

Reduce oven temperature to 180°C (350°F); bake 30-40 minutes longer.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3559Calories from Fat 1625

 % Daily Value*

Total Fat 181 g278.5%

Saturated Fat 71 g355%

Trans Fat 0 g


Sodium 4152 mg173%

Total Carbohydrates 232 g77.3%

Dietary Fiber 25 g100%

Sugars 53 g

Protein 232 g464%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet