Pork & Beef Tourtiere

Prepare your own pie pastry or defrost the frozen ones.

In a heavy saucepan, combine pork, beef, onion, water and seasonings (feel free to add more of your favorite spices to taste). Cook over low-medium heat, stirring constantly until the meat is fully cooked and browned. Then lower the temperature and continue to simmer for 45 minutes.

While the meat is simmering peel, cut and boil the potatoes (this will take approximately 10-20 minutes, depending on the size of the potato cubes). Drain off the water and mash potatoes when they are done. When the meat mixture is done, mix the potatoes thoroughly with meat mixture. Let the mixture cool.

Preheat oven to 450ºF.

Take the defrosted (or fresh pastry) and put one of them into your pie pan. Fill the pastry with the meat and potato mixture. Put the second pastry shell on top of the pie. Seal the edges well. Then flute the edges and poke the center of the top pastry 3 or 4 times with a knife to allow steam to escape.

Bake in the preheated oven at 450ºF for 10 minutes. Then reduce heat to 350ºF and continue to cook for 30 to 35 minutes or until golden on the top.

Serve warm and enjoy!