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Pork Tourtiere Pie

  • 1 1/2 pounds Ground Pork
  • 3 tblsp. Vegetable Oil
  • 1 lg onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 tsp black pepper
  • 2 ea celery stalks, chopped
  • 2 ea carrots, chopped
  • 1 ea potato, cooked and diced
  • Nutmeg, to taste
  • 9 inch pie shell, with extra dough to cover top
  • 1 ea egg
  • 1 tblsp. cornstarch
  • 1 1/4 cup beef stock
In a large pan, brown the meat in oil over high heat.  Add the onion and garlic.  Sauté until translucent.  Add the celery and carrot.   Season with salt, pepper and nutmeg.  Add the beef stock, cover and simmer for 20 minutes.  Dissolve the cornstarch in 1/3 cup cold water.  Add the cornstarch mixture to the pan and mix until thick.  Remove from pan, refrigerate until cool.   Add mixture to the pie shell.  Cover with other piece of pie dough.  Cut slits in top and bake at 450 degrees (F) for 30 minutes.

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