We needed a meal to make ahead at home and cook later at our cottage. It was perfect. I made the filling the day before, and assembled the tourtiere and baked it the next day while we had appetizers. I confess that I used a Pillsbury pie crust. The tourtiere was hearty and just right on a cold evening. It served eight of us, and everyone gobbled it down. Many thanks for posting it.http://eat.at/swap/forum1/68019_Judy_were_headed_back_to_the_DR_Heres_the_recipe
Sylvia, I made your tourtiere, and it was delicious.
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