Place all ingredients except breadcrumbs and pastry in a saucepan. Bring to a boil and cook, uncovered, over medium heat for 20 minutes. Remove from heat and add 3 or 4 spoonfuls of breadcrumbs. Let the mixture stand for 10 minutes.
If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner. Cool mixture and spoon into a pastry-lined pie plate.
Cover with crust and bake at 400°F/204°C until golden brown (follow directions for pie crust you chose).
Serve hot.
Cook's Note: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating. To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
Place all ingredients except breadcrumbs and pastry in a saucepan. Bring to a boil and cook, uncovered, over medium heat for 20 minutes. Remove from heat and add 3 or 4 spoonfuls of breadcrumbs. Let the mixture stand for 10 minutes.
If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner. Cool mixture and spoon into a pastry-lined pie plate.
Cover with crust and bake at 400°F/204°C until golden brown (follow directions for pie crust you chose).
Serve hot.
Cook's Note: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating. To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
