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Mushroom Thyme Tourtière

salads

1/4 cup canola oil
2 pounds lean ground pork
2 large onions; chopped
1 sweet red pepper; diced
1/2 cup diced celery
4 cloves garlic; minced
2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon cinnamon
3/4 teaspoon pepper
1/4 teaspoon ground cloves
8 cups sliced mushrooms
1 1/2 cups chicken stock
1 pound potatoes; quartered
1/2 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
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1/2 cup butter; melted
2 tablespoons warm water
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme
11 sheets phyllo pastry

In Dutch oven or large heavy skillet, heat 1 tablespoon of the oil over high heat; cook pork, breaking up with fork, in 2 batches and adding a little more oil if necessary for second batch, for 5 minutes or until no longer pink. Transfer to bowl. Drain off any fat from pan. Heat 1 tablespoon more oil over medium heat; cook onions, red pepper, celery, garlic, salt, thyme, cinnamon, pepper and cloves, stirring occasionally, for 5 minutes or until softened. Add to meat. Add remaining oil to pan and increase heat to high; cook mushrooms, stirring occasionally, for about 15 minutes or until liquid is evaporated. Return meat and vegetables to pan along with stock; bring to boil. Cover, reduce heat to medium-high and cook, stirring occasionally, for 15 minutes. Uncover; cook for about 10 minutes longer or until spoon pulled across bottom of pan leaves trail that fills in slowly with juices. - Meanwhile, in saucepan of boiling salted water, cook potatoes, covered, for 12 to 15 minutes or until tender. Drain and mash. Mix into meat mixture along with parsley and Worcestershire sauce. Let cool. (Make-ahead: Cover and refrigerate for up to 12 hours. Add about 35 minutes to baking time.) PASTRY: Whisk together butter, water, mustard and thyme. One at a time, lightly brush each of 8 phyllo sheets with some of the butter mixture and fit into greased 10-inch (12 cup) springform pan, overlapping phyllo slightly and letting excess hang over edge. Spoon in mushroom mixture, smoothing top. Lightly brush remaining phyllo sheets with some of the remaining butter mixture. Scrunch each and place over mushroom mixture to cover completely. Fold excess phyllo up from sides, scrunching slightly. Brush top with remaining butter mixture. Place springform pan on baking sheet and bake in centre of 350°F oven for about 1 hour or until pastry is golden brown and knife inserted in centre comes out piping hot. Let stand on rack for 10 minutes. Remove side of pan. TIPS: While working with some of the phyllo, keep remaining sheets covered with damp towel to prevent drying out. Place foil over tourtière if necessary to keep pastry from browning too rapidly. Remove foil during final 5 minutes of baking.

Contributor: Canadian Living - December, 1999

Yield: 8 servings

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