Since I knew I was going to be snowed in, I decided to make a recipe from Cooking Light that my husband raved about last month, a Tourtière. A fancy word for that’s a lot like a pot pie made with ground pork. First of all, I didn’t even know they made ground pork but it was in the same section of my grocery store as ground chicken and to my surprise, ground lamb (I want to figure out something to make with that too).
This comforting, tasty dinner is made with ground pork, carrots, onions, celery, potatoes and pie dough (although I forgot the pie dough this time and used the same pizza crust pastry I use for my breakfast braid – if you do that it cooks up in half the time). What made me curious about trying this out was the blend of spices used to season the meat. I’ve never cooked meat with cinnamon and cloves before, but it was fragrant and delicious.
Since Puxsutawney Phil says we have 6 more weeks of winter, you may want to try cooking this up for a cold winter evening. A seriously yummy take on a fatty chicken pot pie.
Click the link above for the recipe and check out the images below of my step-by-step on cooking the dish.