In Ground Pork, Recipes

A Well Seasoned Tourtiere


  • 1 large baking potato peeled & diced about ¼”
  • 1 ½ pounds ground Johnston’s pork
  • 1 large onion minced
  • ¼ cup finely diced celery
  • ¼ cup finely diced carrot
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 pinch ground allspice
  • ½ cup water
  • 1 double-crust pie pastry thawed
  • 1 large egg beaten


  • Using a steamer over a pan of simmering water, steam the diced potato until fork tender. Don’t boil they potatoes, they take on too much water. When they are cooked, removed from the heat and allow them to cool.
  • In a large skillet over medium high heat, cook the ground pork – just when it is almost cooked, add the onion, potatoes, carrot, celery, water and spices. Bring to a boil, then reduce the heat and simmer until very thick, about 30 minutes.
  • Preheat the oven to 350 degrees F
  • Line a deep-dish pie plate with one sheet of prepared pastry. Spoon in pork and potato filling, then cover with remaining pastry. Brush with beaten egg cut a steam vent in the top.
  • Bake in the preheated oven for about 50 minutes. If the edges brown too fast, cover them with a strip of foil. Remove from the oven and allow to cool slightly before cutting. Serve warm with a spiced ketchup or cranberry sauce.

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