Readers have been asking for tourtière recipes, so here is one that is simple and perfect for brunch.
It has all the elements of a traditional tourtière without the effort of making pastry. Instead, fried bread cubes are used as a topping, making it a shepherd’s pie tourtière of sorts.
Serve it with roasted squash salad – a little bit of sweetness to compliment the spiciness – a good tomato ketchup and pickled vegetables.
If you would like to add another dish to the menu, try Swiss chard or mixed sauteed greens as a gratin with lots of cheese.
Don’t forget great bread, fine butter and a good finishing salt, such as Maldon or the fancy Himalayan pink.
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