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Lamb Tourtière

Lamb Tourtière

Recipe Book: Family Cookbook

A savory pie filled with seasoned ground lamb, perfect for a hearty meal.

Ingredients

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Cooking for
9 people

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Preparation


1

Step 1

In a large skillet, heat oil over medium-high heat; cook the lamb, breaking it up with a wooden spoon, for 7-10 minutes, or until no longer pink. Drain off the fat.

2

Step 2

Stir in the beef stock, onions, garlic, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, for 35-45 minutes or until about 2 tablespoons (25 mL) of liquid remains.

3

Step 3

Stir in the bread crumbs and parsley. Cover and refrigerate until cold or for up to 24 hours.

4

Step 4

On a lightly floured surface, roll out half of the pastry to 1/8-inch (3-mm) thickness; fit it into a pie plate. Make an egg wash by combining the egg and water, then brush the egg wash over the bottom of the pastry shell.

5

Step 5

Spoon the filling into the pie shell, smoothing the top. Roll out the remaining pastry. Moisten the rim of the pie shell with a little of the egg wash; cover it with the top pastry, pressing the edges together to seal. Trim and flute the edge.

6

Step 6

Brush the egg wash over the pastry top. Cut decorative shapes from the remaining pastry and arrange them on top; brush with some of the remaining egg wash.

7

Step 7

Cut steam vents in the top. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until golden. Let it cool for 10 minutes before cutting.

Notes

To improve texture, hand chop the meat fine; can easily substitute ground pork.

  • Oven Temp

    375 F
  • Cook Time

    1 min
  • Serves

    9 people
Recipe By

Recipe By

The Ottawa Citizen

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