I’m French Canadian. My mother was born in Quebec, my father in Ontario. That’s a classic bilingual combination except for the part where my anglo side is from Quebec and my francophone side is from Ontario.
My maternal (anglo) family is just 2 generations removed from Scotland, my paternal (franco) family traces consistently in the region around Embrun, Ontario to pre-Confederation days. I’m as Upper Canada as they come, people.
Nonetheless, this tourtière recipe, a traditional Québécois dish for revéllion, comes from my Quebec family – the english side of my tree. No matter, it’s easy and delicious.
Tourtière Recipe1 lb extra lean ground beef
1 finely diced medium onion
1 minced clove of garlic
1 cup shredded carrots
1/2 tsp thyme
1/4 tsp dry mustard
1 tsp sage
1/2 tsp salt
1 tsp worchestershire sauce
1 tbsp ketchup
1/2 cup water
Preheat oven to 450
Combine beef, water, onions, garlic, seasonings in a large pan.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Stir occasionally and add more water if needed.
Spoon in to pie plate.
Bake at 450 for 10 minutes, reduce temperature to 350 and bake for 20 more minutes.
Note, my grandmother would make it with her own pastry. I bought frozen pie shells. To get a top for your pie, just pop it out of the plate, thaw it, and then put it on top.