Rinse and cook lentils according to package directions (I used 1 cup dry to 3 cups water) ***salt after cooking***.
Drain in metal sieve, and mash slightly. Set aside.
Cut, cook and mash potato. Set aside.
Cook chopped onion in about 1 tbsp. of oil until translucent. Set aside.
Combine lentils, potato, onions and seasonings in a bowl.
Place mixture into the bottom pie shell.
Cut some slits (or pretty cutouts in the top crust).
Wet the edges of the bottom crust with water, place on top crust and press to seal.
Bake in oven for approximately 50-60 minutes, until crust is golden brown.
Remove from oven and cool slightly before slicing.
Feel free to use your favourite pie crust for this recipe. I used a frozen crust to save a bit of time and work during this busy season.
Tourtiere can be frozen once cooked. It reheats nicely, and makes great leftovers too.
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