My mom's family hails from French Canadia, and this dish has been part of our Christmas Dinner for as long as I can remember. Picture quality is pretty potato-ish, I'm afraid. Unfortunately, this piece didn't remain unconsumed long enough for me to redo it. Definitely one of my favorite parts of the holiday season!
1 ½ lbs. ground pork
1 lb. potatoes, boiled (peeled is traditional)
½ c. chicken broth to start
¼ tsp. ground sage
½ tsp. rosemary
Whole mess o' onions, diced
½ c. or so sweet red wine
3 cloves garlic
Salt & pepper to taste
Deep-dish 9” frozen pie crusts (unbaked)
1. Combine pork, onion, sage, rosemary, garlic, and chicken broth in large pot (soup pot, Dutch oven, etc.)
2. Simmer for 2 hours, stirring occasionally, add chicken broth to keep wet as needed. Add wine once the pork turns pale.
3. Drain and smash potatoes, add to mixture and combine well.
4. Taste and adjust seasonings as necessary.
5. Put into unbaked pie crust.
6. Put second to make top, crimp, and all that. Cut holes for steam too.
7. Bake at 375° until golden brown (30-45 minutes?).
haha I knew you must have some French Canadian background if that is a family tradition. Delicious.
One of the things I find interesting about the dish is that it is really a concept and not a particular recipe. Any meat can be used. Or even a mix. Most times I have had it was after a friend bagged a moose, bear, deer, duck, goose, etc. So I pretty much associate it with hunted game meat and special occasions.