Tourtière (SCD)

Course: Dinner, Lunch

Cuisine: American, Canadian, French

Keyword: meat, pie, SCD

Prep Time: 15

Cook Time: 3 40

Total Time: 3 55

Servings: servings

Calories: 133kcal

Author: Chef Verde

A traditional French-Canadian dish served by generations of French-Canadian families throughout Canada. In the New England region, especially in Maine, late 19th and early 20th century immigrants from Quebec introduced the dish. This recipe adapts it to be SCD.

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US Customary - Metric

Ingredients

4 tbsp unsalted butter
3 ½ lb lean pork
2 lb chuck
1 1 /2 tbsp poultry seasoning
1 ¼ tbsp sea salt
1 tsp pepper
1 tbsp nutmeg
3 c onion 2 large, chopped ~36 oz
¼ c cooking sherry
30 oz cauliflower florets 1 large 7"
4 almond pie crust use the unsweetened almond pie crust

Instructions

Using large pot, melt butter then add everything EXCEPT sherry and cauliflower.
Cover and simmer, stirring from time to time to avoid sticking for 3 hours.
Add cooking sherry to the large pot and continue simmering until the cauliflower is ready.
After adding the sherry to the large pot, boil the cauliflower until soft, then mash.
Drain off excess liquid/fat from the large pot.
Add cauliflower, mixing thoroughly.
Distribute evenly in 4 8"pie shells.
Bake each pie at 425 F for 10 minutes then for 30 minutes at 350 F.
Serve hot.

Nutrition