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Deep-Dish Tourtière

pork, turkey, chicken - other

2 potatoes; 1 pound
2 pounds lean ground pork, chicken or turkey
1 tablespoon vegetable oil
2 large onions; chopped
6 cloves garlic; minced
1 stalk celery; chopped
6 cups sliced mushrooms; about 1 pound
1 1/2 teaspoons dried thyme
3/4 teaspoon each salt and dried savory
1/2 teaspoon pepper
1/4 teaspoon each ground cloves and cinnamon
2 cups chicken stock
1/4 cup chopped fresh parsley
1 egg; beaten
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1/2 cup butter
1/4 cup shortening
1/3 cup boiling water
2 cups all-purpose flour
1/2 teaspoon each salt and baking powder

Fall entertaining calls for hearty crowd-pleasers, none more welcome than this casserole form of tourtière. Serve with green tomato relish, chili sauce, pickled beets, chutney, salsa or good old ketchup. Pastry: Place butter and shortening in large bowl; pour in boiling water, whisking until smooth. Let cool to lukewarm. Whisk together flour, salt and baking powder; pour over butter mixture and stir with fork. With floured hands, gather into ball; press into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled or for up to 24 hours. Meanwhile, peel and quarter potatoes. In saucepan of boiling salted water, cook potatoes for about 15 minutes or until tender. Drain and return to pan dry potatoes over low heat for 30 seconds. Mash until smooth. In Dutch oven, cook pork over medium-high heat, in 2 batches and scraping bottom of pan often with wooden spatula, for about 5 minutes or until no longer pink. Pour through large sieve set over bowl Skim any fat off juices; reserve juices and pork. Add oil to Dutch oven; heat over medium heat. Add onions, garlic, celery, mushrooms, thyme, salt, savory, pepper, cloves and cinnamon; cook, stirring often, for about 10 minutes or until softened and juices are evaporated. Add reserved meat and juices, stock and potatoes; cook for about 5 minutes or until thickened. Stir in parsley. Scrape into 13- x 9-inch (12-cup) baking dish; refrigerate until cooled. On lightly floured surface, roll out pastry slightly larger than top of baking dish. Place over filling, letting pastry rise loosely over rim. Tuck under any pastry beyond rim; press to inner rim. To make ahead: Wrap in heavy duty foil and - Freeze for up to 2 weeks thaw in refrigerator for 48 hours or until no longer icy in middle. To serve: Brush lightly with egg; with tip of paring knife, poke steam hole in centre. Bake in lower third of 425°F oven for about 45 minutes or until golden brown and filling is piping hot. Let stand on rack for 5 minutes before serving.

Contributor: Canadian Living Magazine - November, 1998

Yield: 8 servings

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