Name: Tourtière du Shack
Yield: Makes 6 to 8 servings
Ingredients: 3 1/3 cups all-purpose flour; 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes; 1 teaspoon kosher salt; 1 1/2 cups low-salt chicken broth; 1 1/2 medium onions, chopped, divided; 4 garlic cloves, chopped, divided; 5 whole black peppercorns plus freshly ground black pepper; 5 sprigs thyme; 2 bay leaves; 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces; Kosher salt; 1 tablespoon unsalted butter; 8 medium button mushrooms, stemmed and finely chopped; 1/2 cup dry white wine; 1 1/4 pounds ground pork; 1/8 teaspoon cinnamon; 1/8 teaspoon ground cloves; 3/4 cup grated, peeled russet potato; All-purpose flour (for surface); 1 large egg yolk, beaten to blend; A 9"-diameter deep dish glass or ceramic pie dish

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Tourtière du ShackDominique LaFond

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.

Recipe notes

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