Cozy up on cold winter evenings with this Tourtière recipe.
To Make the Filling:
Slick a 12” skillet with grapeseed oil and, over medium-high heat, begin browning the meat. Add onion and garlic and continue to cook until most of the liquid has evaporated.
Add carrots, celery, mushrooms, potato and spices, and season with a little salt and pepper. Stir mixture to evenly incorporate spices. Cook for 1-2 minutes, then turn heat down to medium and add beef stock.
Cook all ingredients until the vegetables are tender and almost all the liquid has evaporated. Stir in breadcrumbs and transfer mixture to a rimmed baking sheet to cool completely before assembling the pie.
To Make Dough and Assemble Pie:
Combine flour and salt, then, using a pastry cutter, cut in the shortening to approximately the size of peas.
Stir in orange juice using a spatula, then bring the dough together using your hands.
Turn the dough out onto a work surface and continue to work it with your hands until it just comes together. Do not overwork dough.
Divide dough into 2 equal pieces and shape into rounds. On a lightly floured surface, roll out one piece of dough until it is 1” wider than the pie dish.
Fold round of dough in half then in half again, and place centre point in pie dish and unfold. Trim edges of dough and brush with some of the beaten egg. Set aside.
Add 2 cups of the cooled filling to the pie shell.
Roll out another piece of dough the same way as the previous and place on top of the filling, trimming the edges of the dough. Pinch dough together and flute edges with fingers. Cut 4 slits in the top of the dough and brush with egg wash.
If desired, create decorations with excess dough and place on top of pie, finishing them with another brushing of egg wash.
Bake at 375°F for 30 minutes or until crust is golden brown.