Lamb Tourtiere
Moonlight on the Lake B&B's Lamb Tourtiere
Suggested pairing: 2007 Gamay or 2007 Pinot Noir
(makes 2 9-inch pies)
2 lbs of ground lamb
1lb of lean ground beef
l onion, finely chopped
1 cup of water
1 tsp salt, 1/2 tsp ground pepper
1 tbsp dry herbes de provence or
a mix of fresh rosemary, thyme and lavender, chopped
pastry for 2 pies
In deep pot, sauté onions in a tsp of canola oil until soft. Add meats, salt and pepper and water and mix well. Cook on medium heat with lid, stirring often. Use a potato masher to break up the meat. When meat is browned through, about 30 minutes, turn heat off and add herbs. Taste and adjust seasonings if needed. For a more exotic flavour, add a 1/2 tsp ground cumin. Cool meat while preparing pastry.
Preheat oven at 375 degrees F. Roll out dough to line 2 X 9 inch pie plates. Pyrex pie plates are best. Divide meat in between the 2 plates, cover with pastry. Make an air hole in middle, crimp edges and bake at 375 degrees F for 37 minutes, or until pastry is golden and mix bubbles. Let pie rest before serving. Freezes very well.
Suzanne Lafrance,
Chef and owner of Moonlight on the Lake B&B