What do u get when u cross French Canadian with Irish???

Now, I know my Belle-Mere will say "Kaighley" (my kid sister/doctor) but in the culinary world it was a cross between Tourtiere and Shepherd's Pie.  I love the flavour of Tourtiere with the cinnamon & allspice, but I dislike pie crust ... and, I love Shepherd's Pie with it's mashed potato top, but dislike the mushy peas in it.  So, being my usual self, I tore apart two recipes and created my own special hybrid.

Pomme de Terre Meat Pie

Ingredients
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3 tablespoons minced fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup red wine
1 pound pork loin, diced into 1/2 inch pieces
1 pound sirloin, diced into 1/2 inch pieces
1/4 cup olive oil
1 onion, diced small
1 cup small diced celery, (2 or 3 stalks)
1 cup small diced carrots, (3 or 4 carrots)
1 tablespoon minced garlic, (3 or 4 cloves)
8 potatoes, quartered
1/4 cup butter
1 teaspoon garlic powder
1 teaspoon dill
salt & pepper to taste
1/4 cup cream
2 cups chicken broth

Directions

Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.

Place potatoes in 1” salted water and boil till soft, about 20 minutes. When done, drain, add butter, garlic powder, dill, S&P to potatoes and mash. Add cream and blend until smooth.

At the same time, in a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat.

Preheat oven to 400 degrees F.

Spray a baking dish with non-stick spray, spoon in the meat mixture and top with mashed potatoes.

Place dish in oven and bake for 45 minutes until potato crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.

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