Tourtière et garniture de pommes de terre
Tourtière with potato topping
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Tourtière et garniture de pommes de terre
Tourtière with potato topping
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 1 pie crust (23-cm)
  • 1 onion(s) , finely chopped
  • 15 ml olive oil
  • 1 clove(s) garlic , chopped
  • 454 g pork , grounded
  • 4 ml salt
  • 30 ml chicken broth
  • 30 ml breadcrumbs
  • 2 ml cinnamon , grounded
  • 1 ml cloves , grounded
  • 1 sweet red pepper(s) , seeded and finely diced
  • To taste, pepper
  • 30 ml parsley , chopped
  • 175 ml pre-cooked baby potatoes , halved (about 125 g)
  • 1 pie crust (23-cm)
  • 1 onion(s) , finely chopped
  • 15 ml olive oil
  • 1 clove(s) garlic , chopped
  • 454 g pork , grounded
  • 4 ml salt
  • 30 ml chicken broth
  • 30 ml breadcrumbs
  • 2 ml cinnamon , grounded
  • 1 ml cloves , grounded
  • 1 sweet red pepper(s) , seeded and finely diced
  • To taste, pepper
  • 30 ml parsley , chopped
  • 175 ml pre-cooked baby potatoes , halved (about 125 g)
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Place the rack in the bottom of the oven. Preheat the oven to 190°C (375°F).
  2. Prick bottom of pie shell all over with a fork. Bake for 12 to 15 minutes.
  3. Fry onion until tender in butter in a saucepan. Add the garlic and meat, season with salt, and continue cooking about 10 minutes, stirring to break up the meat. Add in the broth, breadcrumbs, spices, and red pepper, and continue cooking, stirring frequently, about 10 minutes. Season with pepper and add the parsley.
  4. Transfer meat mixture into pie shell. Top with potatoes. Bake for 25 minutes or until crust and potatoes are golden brown.

Chef’s tip

For bite-size toutières, use tart shells.