Tourtiere Shepherd's Pie
With a savoury ground meat base topped with creamy potatoes and a crunchy topping, Tourtiere Shepherd’s Pie is hearty and filling, making it a perfect meal.
Servings: 6 servings
Ingredients
Potato Layer
- 8 cups potatoes, cubed
- ¾ cup milk
- ½ cup butter
- 1 tsp sea salt
- ½ tsp pepper
Meat Base
- 1 kilogram lean ground pork, approximately 2 pounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp all-spice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground thyme
- 1 tsp fine sea salt
- ½ tsp white pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced green and red peppers
Topping
- 2 Tbsp melted butter
- ¼ cup bread crumbs
Instructions
- In a large pot of salted water, add the potatoes and bring to a boil over high heat.
- Lower the heat to medium-high and cook the potatoes until tender. About 15 minutes.
- Meanwhile, in a skillet over medium heat, brown the ground pork with the onion and garlic, crumbling the meat as it cooks.
- Once the meat is cooked, add the spices to the meat and mix well.
- Add the vegetables to the meat and stir.
- Cook the meat mixture for 2-3 minutes. Remove from heat and set aside.
- Drain the cooked potatoes and mash them with the milk, butter, salt, and pepper.
- Preheat oven to 375℉
- Evenly spread the meat mixture on the bottom of a 9"x13" pan or casserole dish.
- Top with the mashed potatoes, spreading it out to cover the meat completely.
- Brush the potatoes with melted butter.
- Sprinkle the breadcrumbs over the top of the melted butter.
- Bake for 20-25 minutes or until heated through and the top is starting to get golden.
- Allow the dish to cool for 2-3 minutes before cutting into squares and serving.
Notes
When it comes to the potatoes, we leave the skin on them and just wash them well. But they can be peeled if you prefer.