Preface: I didn't take this picture... this is a google image. And always spice to your liking... not to the recipe

OK... Canadians are reknown for our unique foods and this is no exception.

Tourtière or also knowns as Canadian Meat Pie

Filling:
~2 tbsp Olive or Canola Oil
*1 1/2 lbs of either ground pork or beef or veal or chicken
1 cup of raw potato - peeled & grated (approx 1 medium potato)
1 cup of sliced fresh mushrooms
1 onion, chopped
1 stalk of celery, finely chopped
2 cloves of garlic, finely chopped
1 green apple, peeled and chopped (optional)
2 tsp salt
1 tsp dried thyme
1/2 tsp pepper
pinch of nutmeg, cloves, cinnamon each (optional - use spices that you like with the meat)

* I prefer a mix of beef & pork... the flavours are that much more intense, using a mixture of dried spices: thyme, margoram, basil, oregano, salt & pepper all to taste - no nutmeg, cloves or cinnamon You want to make sure that your meat is 'juicy' but not liquid... and definately NOT dry.

Crust:
Buy a premade crust or use your favorite pie crust recipe
1 egg
2 tsp of water

1) Heat oil in a large skillet (med-high heat). Add meat, potato, mushrooms, onion, celery and garlic. Cook, stirring constantly until meat is brown. Stir in apple (optional). Add spices. If you used an apple, cook until apple is soft. Remove from heat and chill filling in refrigerator until cool.

2) Preheat oven to 425•F (220•C)

3) Prepare pastry/pie crust according to directions. Divide pastry into two pieces (one piece slightly larger than the other for the bottom). Place larger rolled out peice of the two into a 9" pie plate.

4) Spoon in filling.

5) Roll out the last piece of dough to make a cover/top for the pie. Seal the edges. Cut steam vents in upper crust (make incisions into the pie crust cover).

6) Combine egg & water, brush over the top of the pastry.

7) Bake in the preheated oven for 10 mins. Reduce heat to 375•F (190•C) and bake for 45 mins or until pastry is golden.

Tip:
*What I absolutely love to do is change it up a bit by adding layers of mozerella cheese between the layers of meat filling
*To freeze pie unbaked, wrap well and freeze for up to one month. Defrost in the refrigerator for 24 hours before baking