Rustic French Canadian Tourtiere Recipe

In a large skillet over medium heat, combine the ground pork, ground beef, minced onion, and garlic, cooking until the meat is browned and no longer pink, about 8 to 10 minutes.

Drain any excess fat from the skillet, then stir in the beef broth, ground cinnamon, cloves, nutmeg, salt, and black pepper, mixing thoroughly to distribute the spices.

Reduce the heat to low and let the meat mixture simmer gently for 15 minutes until most of the liquid has absorbed, stirring occasionally to prevent sticking.

Remove the skillet from the heat, then stir in the mashed potato until fully incorporated; this acts as a natural binder to keep the filling moist and cohesive.

Preheat your oven to 400°F (200°C) and line a 9-inch pie plate with one of the rolled-out pastry crusts, gently pressing it into the bottom and sides.

Spoon the spiced meat mixture evenly into the prepared pie crust, smoothing the top with a spatula.

Place the second pastry crust over the filling, trim any excess dough, and crimp the edges tightly to seal, then cut three small slits in the top crust to vent steam.

Brush the top crust evenly with the beaten egg wash to ensure a beautiful, glossy golden finish during baking.

Bake in the preheated oven for 35 to 40 minutes, or until the pastry is a rich golden brown and the filling is bubbling slightly through the vents.

Allow the pie to cool on a wire rack for at least 15 minutes before slicing, and serve warm with a side of maple syrup or pickled beets.