1 ½ lb(s) ground beef
1 cup onion, minced
2 cloves garlic, minced
2 bay leaves
1 tsp celery salt
¼ tsp freshly ground black pepper
¼ tsp ground allspice
Dash of Worschestershire sauce
1 ½ cups beef or chicken stock
1 medium Yukon Gold potato, peeled
Salt, to taste
1 recipe Savoury Pie Dough
1 egg yolk mixed with 2 Tbsp water for brushing
1. In a large sauté pan or skillet, sauté the beef over medium high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.
2. Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.
3. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière filling. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.
4. The tourtière can be made up to 2 days in advance and reheated in a 325 °F (160 °C) oven.