Cooking

Instructions

Classic Tortiere with Mushroom Wine Gravy
1. Thaw the contents of the Ziplock bags in the fridge.
2. Place the contents of the bag with the meat in a large frying pan and
warm the meat through over medium heat.
3. Add 2/3 (FS) or 1/3 (DS) cup of water, stir until most of the liquid is
absorbed but the mixture is still moist.
4. Add the mashed potatoes to meat and mix well.
5. Take pie shells out of freezer and divide the mixture evenly into two
pastry shells (FS) or 1 shell (DS). Cover with the two other pastry
shells or 1 shell (DS) and seal the edges. Cut slashes in the top crust to
release the steam. Bake at 425°F for 15 minutes. Reduce the heat to
350°F and bake 30 minutes or until well browned.
6. In a sauté pan, fry the contents of the bag of mushrooms, onions and
butter for 10 min. Remove them to a plate.
7. Melt the contents of the bag of butter and flour in the pan, stirring.
Add a few tablespoons of the beef broth/white wine mixture at a time,
ensuring it mixes smoothly. Slowly add the rest of the broth and mix
well. Bring to a boil until the mixture thickens. Add the mushrooms
and onions back into the sauce and serve warm with the tortiere.