Tourtiere/meat pies are delish! For extra flavor I browned 1 lb. ground pork (all I had). I added a large shallot and 3 garlic cloves, then S&P, sage, rosemary and cloves. While that was sauteing, I boiled two small diced potatoes. I added those, non-mashed, with the potato water (about a 1/2 cup remaining) to the meat, along with a few tablespoons of white wine, to simmer till the water was mostly reduced. Added to an all-butter pie crust. It is delicious!!

Reviewed On: Apr. 6, 2009