Classic Tourtière

Instructions

1- Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes.

2- Add the ground beef, pork, and spices and cook until the meat is browned.

3- Add the beef broth and bring it up to a simmer then reduce heat to medium low.

4- Add the grated potato and stir it in.

5- Cook until liquid is almost absorbed, about 15 min.

6- Remove the bay leaves and add salt to taste.

7- Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.

8- Preheat the oven to 375 °F (190 °C).

9- On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate.

10- Fill this with the cooled tourtière mixture and spread out evenly.

11- Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling.

12- Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together.

13- Brush the crust with the egg wash.

14- Bake tourtière for about 45 minutes or until the pastry is a rich golden brown.

15- Let cool for 15 minutes before slicing to serve.

16- Serves: 8-10 (makes 2 9-inch pies).