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Tourtière

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Ingredients
  

  • 2 lbs. minced meat. You can use combination of pork and beef.
  • 1 ½ cups chopped onion
  • 2 Tbs. oil
  • 1 pkg. onion soup mix
  • ½ cup ketchup
  • ½ cup water
  • ¼ cup dry red wine
  • 1 large baking potato sliced thin and sprinkled with salt.
  • Pastry for a two-crust pie OR buy two ready to serve 9” pie shells. Use one for the
  • bottom crust and invert the other crust for the top.
  • Egg yolk for glazing crust.

Instructions
 

  • Brown onions and meat in a large frying or sauce pan over medium heat, stirring
  • frequently.
  • Add remaining ingredients and simmer for 15 minutes, stirring.
  • Place thin potato slices on the bottom pie crust, spiral fashion.
  • Pour meat mixture into bottom crust. Top with another pastry crust.
  • Slit steam holes in the top of the crust.
  • Brush with egg yolk with a little water. With a pastry brush, glaze the top of the crust.
  • Bake in a preheated 400 degree oven for 40 minutes or until top is nicely browned.
  • Let cool slightly and serve!