Classic Tourtière

Steps

1. 1
   Step 1:

   Heat the oil over medium-high heat in a large sauté pan or skillet.

2. 2
   Step 2:

   Sauté the onion and garlic until softened, about 5 minutes.

   5 min
3. 3
   Step 3:

   Add the ground beef, ground pork, summer savoury, pepper, ground clove, ground nutmeg, and bay leaf, and cook until the meat is browned.

4. 4
   Step 4:

   Add the beef stock and bring it to a simmer, then reduce the heat to medium-low.

5. 5
   Step 5:

   Add the grated potato and stir it in.

6. 6
   Step 6:

   Cook until the liquid is almost absorbed, about 15 minutes.

   15 min
7. 7
   Step 7:

   Remove the bay leaves and season with salt to taste.

8. 8
   Step 8:

   Remove the pan from the heat and let the mixture cool completely; the filling bakes best when chilled.

9. 9
   Step 9:

   Preheat the oven to 375°F (190°C).

10. 10
    Step 10:

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

11. 11
    Step 11:

    Fill the crust with the cooled tourtière mixture and spread it evenly.

12. 12
    Step 12:

    Roll out the remaining dough to the same thickness, cut a hole in the centre for steam to escape, and place it over the filling.

13. 13
    Step 13:

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

14. 14
    Step 14:

    Brush the crust with the beaten egg.

15. 15
    Step 15:

    Bake the tourtière for about 45 minutes, or until the pastry is rich golden brown.

    45 min
16. 16
    Step 16:

    Let cool for 15 minutes before slicing and serving.

    15 min