Sunday Brunch: Tourtière

Name: Sunday Brunch: Tourtière
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 large baking potato; 1 Tbsp butter; 1 egg; 1 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 dash ground mustard; 680 grams ground pork; 1 large onion, finely chopped; 1 teaspoon cracked black pepper; 1 teaspoon salt; 118 milliliters water

Need A mixture of cracked pepper, salt, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bake potato in a 400 °F oven until fully cooked, about an hour. Allow to cool, once it is cool enough to handle remove skin and mash in large bowl. Lower oven to 350 °F.

Ingredients you will need

Potato

Equipment you will use

Oven

Bowl

Melt butter in large skillet over medium high heat and add onion. Cook until onions are golden brown, about 6 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add ground pork, water, potato, salt, black pepper, cinnamon, allspice and ground mustard. Cook while mashing with wooden spoon until meat is fully cook and mixture has taken on dry consistency, making sure that potato is fully incorporated into mixture.

Ingredients you will need

Mustard Powder