Miss Hilda's Meat and Potato Pie

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Wonderful taste and beautiful, richly colored seasoned meat! Didn't use the savory (didn't have it...don't think I missed it but followed the recipe exactly otherwise. The flavoring was unique and definitely benefitted from the "cooling off/waiting period" for the flavors to really meld. The ONLY thing that I would do differently next time would be to eliminate the 1 cup of water: the 2 cups of chicken broth provided plenty of liquid and despite cooking it longer (stovetop it was still too loose. It solidified nicely after the rest in the fridge, but when I baked it, there was a lot more juice in the pie that made slicing and serving a bit of a challenge. Everyone in my family had two pieces...it's that good!

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The spices are complex and took away from any flavoring the meat actually had to offer. Cinnamon and cloves gave it a taste that I would not choose. Almost an Indian Flare. The process of cooking the pie seemed more involved than what the pie actually offered. It did inspire me to do some tweaking of my own to make it a WOW FACTOR.

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I have never made a shepherd's pie before, and this recipe was not only delicious, but easy to make. My whole family absolutely loved it.

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I made this meat and potato pie this past weekend for my wife and I and we both loved it. There isn't one single item we would change about it. It's an absolute keeper, like most of Em's recipes.

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This is really a recipe for a traditional French-Canadian meat pie called tourtiere -- a mixture of ground pork and ground beef, spices and a starch (potatoes, bread crumbs, ground crackers that's used to absorb the fat. Miss Hilda did a wonderful job "kicking it up a notch" with spicier flavors, while retaining such spices as cinnamon (which Emeril, in the show, noted was not a part of Portuguese cooking. OF COURSE NOT!! They're very French-Canadian, just like Emeril's dad, Mister John.
Miss Hilda, in fact, did what many French Canadian cooks have done over several generations, adapting the recipe for tourtiere according to the available ingredients. My grandmother's father grew up in the Northeast Kingdom of Vermont, so her recipe called for ground Vermont common crackers -- not bread crumbs or potatoes. I've adapted the recipe using garam masala as the spice mixture and panko to replace the cracker crumbs. (The texture and flavor are amazing!
So, all praise to Miss Hilda, but Mister John should get some of the credit for this recipe, too.
And I hope the message gets passed along to Emeril.