The weather forecast predicted strong winds and likely power outages for Christmas morning in this part of New England, so we decided to have our Christmas dinner last night instead. We had prime rib, baked potato and artichoke, topped off with blueberry cheese pie. Sadly, it was just the two of us this year, so we have lots of roast beef left over for tonight.
We had about 8 inches of snow in our yard at this time yesterday, but the warmth [60 degrees] and the heavy rain washed all of it away. Fortunately, the winds didn't materialize and we didn't lose power. I'm afraid others weren't so fortunate.
Tourtiere (Meat Pie) PREP TIME 35 minutes COOK TIME 1 hour 10 minutes TOTAL TIME 1 hour 45 minutes SERVINGS 6 slices AUTHOR Holly Nilsson This easy meat pie is made is a hearty and delicious mixture that is baked inside a flaky pie crust! Ingredients 1 pound lean ground pork ½ pound lean ground beef 1 small onion finely diced 2 cloves garlic minced 1 large russet potato peeled & cubed 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon ground sage ¼ teaspoon dried thyme leaves ½ teaspoon allspice ⅛ teaspoon cloves ½ cup beef broth 1-2 tablespoons breadcrumbs if needed pastry for a 9-inch double-crust pie Instructions Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes. Preheat oven to 425°F. Line a deep-dish pie plate with crust and add filling. Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired. Bake for 45-55 minutes or until bubbly and crust is golden.