Three Meat Pie (La Tourtière)

This recipe makes 2 pies so you can have one today and freeze the other one for a day when you don't have time to cook. (Like that ever happens, right?)

Don't forget to checkout the mashed potato-topped variation at the bottom of this recipe too.

Ingredients:

2  1/2 lbs ground meat trio (equal mix pork, veal, beef)
3 small onions, chopped
1/2 cup water
1  1/2 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp savory
1 medium apple, shredded
1/2 cup plain or Italian bread crumbs
1 carrot, shredded
2-3 celery stalks (with leaves) chopped

2 - 9 inch uncooked pie shells

Mix everything together in a large pan and fry just until there is no longer any pink meat.  Remove from heat.

Once cooled, fill the pie shells, cover with top crust and seal.
Brush with egg wash (beaten egg with a little milk or water) or simply with milk like I did here.  I sprinkled the top with some coarse salt seasoned with herbs.

Bake in a 425F oven for 25 minutes.

If you are freezing one pie don't bake it now.  Simply cover with foil, label with the instructions for defrosting and baking.  Put it in the freezer.  When you want it just defrost in fridge for 6 hours and bake as above.

Serve with gravy or BBQ sauce.

And a variation is to put a layer of meat in the shell and top it with a layer of mashed potatoes.

Bake as above.