Skillet Meat Pie (Tourtiere)

Seriously, my cast iron skillet has never been used so much! This meat pie topped with mashed potatoes is all the comfort food in one pan!

And did I tell you I love potatoes?
So my new love, this cast iron skillet, and my old flame...potatoes. This is a match made in heaven!

Ingredients:
2 1/2 lbs trio ground meat (equal parts beef, pork and veal)
1 medium onion, chopped
1/2 cup water or apple juice
1  1/2 tsps salt
1/2 tsp pepper
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp savory
1 medium apple, shredded
1/2 cup dry bread crumbs
4 large potatoes, boiled and mashed with butter and milk

pie dough for 2 - 10" pies
8-9" cast iron skillet and/or pie plate

Brown the ground meat and onion just until no pink remains then add the remaining ingredients up to and including the bread crumbs. Cool.

Meanwhile boil and mash the potatoes.

Roll out the pie dough to about 10" round and lay in the skillet leaving the extra dough hanging over the edge. The meat part of the recipe makes enough for 2 pies so if you have 2 cast iron skillets all the better. But if not use a 9" pie plate for the second pie.

Spoon the meat into the pie shell and gently press down. Fold the edges up and over pinching slightly. 

Pile the mashed potatoes into the center covering the rest of the meat mixture. 

Add a few dabs of butter on top of the mashed and brush the dough with a little milk.

Bake at 375 F for 45 minutes, broil a couple of minutes to brown the top of the potatoes. (Same cooking time if you use a regular pie plate)

Oh My!!!!!!

Let rest 5 or so minutes before cutting.
Each pie serves 6

Served here over creamed corn and topped with fried onions and peppers.