Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup breadcrumbs
- 1/4 cup beef broth
- 2 pie crusts (homemade or store-bought)
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground lamb over medium heat until browned, about 5-7 minutes. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
4. Stir in the cooked lentils, dried thyme, dried rosemary, salt, black pepper, ground cinnamon, and ground nutmeg. Cook for another 2-3 minutes.
5. Add the breadcrumbs and beef broth to the skillet and stir until well combined. Remove from heat.
6. Roll out one of the pie crusts on a floured surface and place it in the pie dish.
7. Pour the lamb and lentil mixture into the pie crust.
8. Roll out the second pie crust and place it on top of the filling. Trim the edges and crimp to seal.
9. Cut a few slits in the top of the pie crust to allow steam to escape.
10. Brush the top of the pie crust with a beaten egg or milk.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 32g
Protein: 20g
Sodium: 630mg
Fiber: 5g
Sugar: 2g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Chicken or vegetable broth can be substituted for the beef broth.
- Fresh herbs can be substituted for the dried herbs.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use a gluten-free pie crust for a gluten-free version.
- Add a layer of cheese on top of the filling before adding the top crust.
Tips and tricks:
- Make sure to drain any excess fat from the ground lamb before adding the onions and garlic.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tourtière on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too dry, add a little more beef broth or water.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tourtière is a traditional French-Canadian meat pie that originated in Quebec in the 1600s. It was originally made with game meat, such as venison or moose, but today it is more commonly made with pork, beef, or lamb.
Flavor profiles:
The lamb and lentil tourtière has a savory and slightly sweet flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the tourtière as a main dish for dinner or as a hearty lunch.
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Region: Canadian