When I found out that I'm gluten intolerant (almost 20 years ago) I made tourtiere crust with mixtures of gluten-free flours, but when I found out that I also needed to eat low-carb (almost 15 years ago), after some experimenting I decided to ditch the crust altogether. I also use celery root (celeriac) instead of potato and make it into a hash. If you want to make it into a one-pot main dish, you can mix some cooked greens in (I like Molly Watson's recipe for Collard Greens on About.com's Local Foods site.)
Note: French-Canadians have been known to have endless arguments about the "correct" ingredients in tourtiere. This is adapted directly from my family's recipe, so any objections are going to fall on deaf ears
Yield: 6 servings
- 3/4 pounds ground beef (I use grass-fed)
- 3/4 pound ground pork
- 1 cup chopped onion
- 1 and 1/2 cups cubed celariac (celery root) -- about one largish
- 1/4 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1/8 teaspoon ground cloves
- 1 teaspoon salt (or to taste)
1. Peel and cube the celeriac - I like them about 1/3-1/2 inch cubes. Cook in the microwave until fork-tender, about 4 minutes or so.
2. Put the onion into a large skillet with sides with a little water over medium-high heat. When the water evaporates, add the meat, breaking it up into small pieces with a wooden spoon or other firm implement. Once the meat starts rendering fat, add the spices and the salt.
3. Depending on the cuts of meat used, there may be a fair amount of fat, and you may want to take some out or the hash will be greasy. This, of course, is to taste.
4. Once the meat is browned, taste and adjust the seasonings.
The hash can be served with a poached or fried egg on top. I like it with sugar-free cranberry sauce on the side.Nutritional Information: Each of 6 servings has 5 grams effective carbohydrate plus 1.5 grams fiber (6.5 grams total carbohydrate), and 20 grams protein. The calories are going to vary a lot with the amount of fat, but the most it probably be is about 280 calories per serving.