Meat Pie

Last night for dinner was meat pie.  This is a staple in our freezer.  I normally will double the recipe.  I get about 3-4 meat pies for the freezer.

I use the following recipe from the LCBO but I did make some small changes.

Ingredients

1 tbsp (15 mL) canola oil
1 lb (500 g) lean ground pork ( I add a pound of beef)
½ cup (125 mL) finely chopped onion, about 1 small yellow onion
1 large garlic clove
1 stalk celery, finely diced
1 small carrot, finely diced
1 tsp (5 mL) chopped fresh thyme or ¼ tsp (1 mL) dried
¼ tsp (1 mL) salt
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) dried summer savoury
¼ tsp (1 mL) freshly ground black pepper
¾ cup (175 mL) turkey, chicken or beef stock
2 tbsp (25 mL) finely chopped fresh parsley
2 to 3 tbsp (25 to 45 mL) Dijon mustard
1 cup of bread crumbs
Premade pastry pie shells

To Prepare for Freezing 

 

Heat oil in a large frying pan over medium-high heat. When hot, crumble in pork; sauté 5 to 8 minutes or until lightly browned. Stir in onion, garlic, celery and carrot; cook 2 to 3 minutes. Stir in thyme, salt, cloves, savoury, black pepper and stock. Cover, reduce heat to low and simmer 20 minutes. Then stir in bread crumbs and parsley; remove from heat. Cool until able to handle. 

When ready to serve, press cooled tourtière mixture into premade pastry pie shell.  Place in freezer bag.

Cooking Directions from Freezer

 

Once defrosted, cook at 350 for about an hour.