tourtiere

Ingredients

• Servings: 1
• 1 pound ground lamb
• 1/2 pound ground veal
• 6 slices bacon
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 2 teaspoons dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups water

Recipe

• in a dutch oven, brown ground veal, lamb, and bacon. drain off fat.
• stir in onion, celery, garlic, sage, salt, and pepper. stir in 1 cup of the water, and bring mixture to boiling. reduce heat, and cover. simmer for 10 to 15 minutes, or till onion is tender. stir frequently.
• combine cornstarch and the remaining 1/4 cup water. add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. cook and stir 1 to 2 minutes more. remove pan from heat, and cool slightly.
• fill pastry shell with meat and vegetable mixture. roll out top crust on top, seal the edges, and put patterned slits in top crust.
• bake in a preheated 400 degrees f (205 degrees c) oven for 40 minutes, or until golden brown. let stand about 15 minutes before serving.