A Christmas Tradition- Tourtiere

 Tourtieres

To make approximately 6 large pies (1.13 lbs of meat per pie)

5 lbs     ground beef, préfèrably medium, or lean (better)

7 lbs.    ground pork

6 med   carrots, peeled and grated

12 med. potatoes, peeled and grated

12 med. onions, peeled and grated

1 tsp       ground cloves

2 cloves    garlic, peeled and mashed (optional)

Salt        to taste

1 tbsp    dried thyme

1 tbsp    dried savoury

Pepper    to taste

Directions:

Mix the ground meats and place in a large pot to cook.  Add about one cup of water, to keep the meat from sticking at the beginning of the cook.  Cook on medium heat until it is almost cooked through and keep stirring to prevent sticking to the bottom.  Lower the heat, add the grated vegetables and stir them into the meat.  Add the salt, pepper, garlic, cloves and the herbs and stir.  Let the meat simmer for about an hour.  Taste to adjust the seasoning.

Make your pie dough while the meat is cooking.  Follow the directions on the Tenderflake package.  One package will make three tourtieres.