Potato-crusted tourtiere

Here’s a gluten-free tourtiere you can enjoy for Christmas Eve. The only difference between this pie and a traditional pie is the pastry.

To make this dish gluten free, I made a thin roasted-potato crust for the bottom of my deep-dish pie plate and used creamy mashed potatoes for the top crust. I flavored the potatoes with some caramelized onions but this is an optional suggestion.

There are a few steps to this dish, but it tastes oh so good. Also, because of the carrots, onions, and potatoes that go into making it, each slice is a complete meal. All you need is a fresh salad and maybe some chutney to round things off. Merry Christmas!

Potato-crusted tourtiere
Serves 4-6 people

To make the potato crusts

  • 3 large yukon gold potatoes
  • 1 teaspoon salt
  • a medium pot filled with cold water to cover the potato halfs
  • 1/4 cup cream
  • 2 tablespoons butter
  • 1 small onion, diced and sauteed on low heat in 1 tablespoon of butter until caramelized (optional)

  1. Cut the potatoes in half lengthwise and boil the six pieces in the salted water.
  2. Remove three pieces after about 10 minutes and slice them thinly for the bottom crust. Set aside.
  3. Boil the remaining three halfs until these pieces are fork soft (another 10 minutes or so). Pour off the water.
  4. Mash these with cream and butter. Salt the mash to taste. For added flavor, you can mix in the caramelized onion, if you have prepared this.
  5. Oil the bottom and sides of a deep-dish pie plate. Place the potato slices around the sides and on the bottom, overlapping slightly. Bake at 350°F for 15 minutes to crisp up the slices a bit.
  6. Make the filling (see below), and pour it into the prepared pie plate. Add the mashed potatoes on top of the meat filling. I place it in spoonfuls around the surface to make it easier to spread evenly. Try to make sure the potato goes right to the edges. Use a large spoon heated under hot water to spread the potato more easily.

To make the filling

  • 3 tablespoons coconut oil (or canola, if you prefer)
  • 1 pound lean ground pork (or pork plus any mixture of ground meat)
  • 1 onion, diced (about 125 grams/4.5 ounces)
  • 1 medium potato, grated (about 125 grams/4.5 ounces)
  • 1 large carrot, grated (about 125 grams/4.5 ounces)
  • 1 clove of garlic, finely chopped
  • 1 teaspoon salt (sea salt is best)
  • ½ teaspoon each savory, sage, & cloves
  • ½ cup water (optional)
  1. Heat the fat on medium-high on the stove top until it sizzles.
  2. Add the onion and stir fry until it starts to brown.
  3. Add the garlic and stir for a minute.
  4. Add the ground meat, and stir fry until it starts to turn brown.
  5. Add the veggies, stir until the whole mixture sizzles, then reduce heat to medium-low and allow to cook for 15-20 minutes.
  6. Stir every 5 minutes or so. Add water if the mixture starts to stick to the bottom.
  7. Pour the cooked mixture evenly into the potato lined pie plate that you have prepared.
  8. . Add the mashed potatoes on top of the meat filling. I place it in spoonfuls around the surface to make it easier to spread evenly. Try to make sure the potato goes right to the edges.

To bake the pie

  1. Set the oven to 400°F.
  2. Bake on a cookie sheet for 20 minutes or until the top is browned and the filling bubbles at the edges.
  3. Let the pie cool for 5 minutes. Slice and serve with ketchup, tomato salsa, or maple syrup.

To serve at a later date

  1. When the pie is fully cooled, wrap it tightly in foil and store in the freezer.
  2. To reheat, unwrap the pie and place it in the oven preheated to 375°C.
  3. Bake for 45 minutes from frozen or 30 minutes from room temperature or until it looks bubbly.
  4. Enjoy! If you are gluten sensitive, your tummy will thank you for your efforts!

Post Script

To make this dish with a pie crust pastry, I use two frozen pie shells that I buy at the grocery store. Saves time and works well!

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