Pere Beaudry's Tourtiere

• 12 tablespoon olive oil
• 1 medium onion (chopped)
• 1 lb ground beef or 1 lb moose or 1 lb veal
• 12 lb ground lean pork
• 1 garlic clove (chopped fine)
• 14 teaspoon thyme (or both) or 14 teaspoon oregano (or both)
• 12 teaspoon salt (or to taste)
• 14 cup water
• 1 teaspoon flour
• 18 cup cream

1. Preheat oven to 450'F.
2. In a skillet, cook the onion, garlic and spices on medium low heat in the oil.
3. When onion is transparent, add the meat.
4. Let simmer stirring occasionally until meat is no longer pink.
5. Make a gravy by adding the flour to the water.
6. Stir well and add to the cooking meat to thicken the mixture.
7. Put the bottom pie crust in the pie pan and add the cooked meat.
8. Put on the top crust.
9. Brush the top of the crust with the cream.
10. Pere Beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
11. In the 450'F oven bake the pie for 10 minutes.
12. Then turn it down to 350'F and bake for a further 20 minutes until golden brown.
13. Bon Apetit!

olive oil, onion, ground beef, ground lean pork, garlic, thyme, salt, water, flour, cream

Taken from www.food.com/recipe/pere-beaudrys-tourtiere-219145 (may not work)