Meat Pie (French-Canadian Tourtière with Bacon)

Traditional French Canadian tourtière (meat pie), served on Revéillon (Christmas Eve).

2 medium Yukon Gold potatoes, peeled and diced
1 lb lean ground pork
1 lb lean ground beef
1 lb lean ground veal
2 slices bacon, finely chopped
1 medium onion, diced
1 carrot, finely chopped
1 celery, finely chopped
1 tsp. sea salt
½ tsp. ground savoury
½ tsp. ground cloves
1 tsp. ground allspice
1 cup water, reserved from boiling potatoes
1 double deep dish pastry crust
1 egg, beaten with a tsp. of water
flaky sea salt, for sprinkling

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Add diced potatoes into a large pot and cover with water, salt to season. Bring to a boil. Reduce to medium and let cook till just tender (~ 12 minutes).

Drain the potatoes, reserving ½ cup of the potato water and set aside. Then, using a ricer, turn them into a fluffy mound of feathery potatoes and set aside. Alternatively you can use a masher, but the result will be a more chunky potato.

Combine the ground meat, bacon, onion, carrot, celery, spices and reserved potato water into a heavy pot and bring to a boil.

Reduce heat and cook uncovered for 20-30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp but not watery. Remove from the heat and add the mashed potato.

Cool the mixture and pour into a large unbaked pie shell. Cover with pastry and prick to allow the steam to escape (for festive occasions I use a mini cookie cutter for decoration).

If you have leftover filling, use a small ramekin or baking dish and cover with some scrap pastry.

Brush with a little egg wash (egg and water mixed together). Sprinkle with some flaky finishing sea salt.

Bake for 10 minutes, then reduce oven temperature to 400°F (200°C/180°C fan, Gas Mark 6) and bake until the crust is golden brown, about 20-25 minutes more. If you find that parts of the crust are starting to turn brown before the pie is ready, cover with tin foil or a pie crust protector.

Allow to cool for at least 15 minutes before serving.

Makes 8 servings.