Traditional Tourtiere

Ingredients

• Servings: 10
• 1 1/2 lbs duck, boned and diced
• 1/2 lb veal, diced
• 1/2 lb beef, diced
• 1/2 lb lean lamb, diced
• 1/4 lb salt lamb, chopped
• 3 small onions, chopped
• 2 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon clove
• 1 pinch nutmeg
• to taste pastry for double-crust pie
• 3 lbs potatoes, peeled and diced
• 2 cups boiling water

Recipe

• 1 the night before, combine the first 13 ingredients in a large bowl. cover and let rest overnight in the refrigerator.
• 2 the next day, prepare potatoes and then prepare pastry.
• 3 preheat oven to 450 degrees f.
• 4 use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
• 5 add potatoes to the meat mixture. pour mixture into pastry lined pot. add boiling water.
• 6 roll remaining 1/3 pastry and cover mixture. make slits to allow steam to escape. bake, uncovered, until top is golden brown, about 20-25 minutes.
• 7 cover, reduce oven to 300 degree f, and continue baking for another 5 hours, until meats are tender.
• 8 uncover and let rest about 5 minutes.
• 9 serve hot.