This is a great comfort food recipe and it uses less meat than traditional tortiere recipes! I was surprised the first time we made it that my kidlets liked it so much. I like to make the filling in large batches and freeze it for later use but you can also freeze the fully assembled (cooked or uncooked) pie.
1 lb ground pork (or sausage or mix of half ground beef, half pork)
2 cloves garlic, minced
1 onion finely chopped
1 tsp salt
1 tsp crumbled sage
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp black pepper
pinch of cloves
1 cup chicken stock
1 1/2 cup cooked red kidney beans, slightly mashed (or black beans)
double crust pie (9″)
Over low heat, in large saucepan, stir together pork, garlic, onion, salt, sage, allspice, nutmeg, pepper, and cloves. Once mostly cooked, add stock and cook through. Stir in beans. Simmer 15 minutes or until liquid just evaporated. Cool 30 minutes.
Fill pie shell, press filling in firmly. Add top crust and make steam vents.
Freeze unbaked (add 10 minutes cooking time).
Bake 425 for 10 minutes, then 350 for 35-45 minutes.
Can also multiply and freeze filling and thaw before filling pie crusts when ready.