Instruction

• Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes
• Add the ground beef, pork, and spices and cook until the meat is browned
• Add the beef broth and bring it up to a simmer then reduce heat to medium low
• Add the grated potato and stir it in
• Cook until liquid is almost absorbed, about 15 min
• Remove the bay leaves and add salt to taste
• Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled
• Preheat the oven to 375 °F (190 °C)
• 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
• Fill this with the cooled tourtière mixture and spread out evenly
• 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
• Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together
• Brush the crust with the egg wash
• Bake tourtière for about 45 minutes or until the pastry is a rich golden brown
• Let cool for 15 minutes before slicing to serve
• Serves: 8-10 (makes 2 9-inch pies)