This recipe comes from staff member Denise Faguy's family. She says even though she has French Canadian roots, she never cared for tourtière much, until, that is, she tried her sister-in-law Brenda Baker's tourtière.
Ingredients
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 2 TBSP flour
- 3/4 tsp salt
- 1/4 tsp garlic salt
- 1 & 1/4 cups milk
- 1 3 oz pkg soft cream cheese
- 1 beaten egg
- 10 ounces broccoli (optional - but yummy)
- 4 oz Monterey Jack Cheese
- I pie pastry shell (top and bottom)
Instructions
- Brown beef and onion. Drain fat.
- Stir in flour, salt, and garlic salt.
- Add milk and cream cheese. Cook until smooth and bubbly.
- Add a moderate amount of hot creamed mixture to the beaten egg. Return to skillet.
- Cook over medium heat until thick.
- Stir in broccoli if using.
- Place in bottom pie shell.
- Top with Monterey Jack cheese.
- Place top pie crust, and brush with milk.
- Bake at 350F for 40 to 45 ins.