Tourtière - a French Canadian Delicacy

Would you believe that Christmas at the Hum family dinner includes tourtière?

Well, this year we won't get to partake in my aunt's famous French Canadian delicacy as we're not back in Ottawa to celebrate, so I thought I would try my best and make my own here in New York. There are plenty of variations on tourtière (a meat pie originating in Quebec), but this one includes pork, beef and veal mixed with mashed potatoes and wrapped in a homemade flaky pie crust.

We're looking forward to digging in, but are going to wait until Christmas before we cut the first slice. The anticipation will make the pie taste better or build up our expectations too much. Either way, I'm looking forward to perfecting this recipe in the years to come. Here's to hoping this freezes well!

Meats (equal quantities):
(1) Ground Beef
(2) Ground Veal
(3) Ground Pork

Spices:
(1) sage
(2) savory
(3) nutmeg
(4) clove
(3) salt
(4) pepper

Other:
(1) one medium potato per pound of meat ; boiled until soft; drain & mash
(2) "some" chopped onion & garlic

Instructions:
(1) fry the onions
(2) add meat and fry until pink is gone
- add spices to taste .. i.e. add a bit at a time and try it.
- use only small amounts of nutmeg and clove
(3) add enough water to simmer (do not cover the meat)about 20 minutes
(4) remove any excess liquid and add potatoes which should help absorb remaining liquid.
(5) pour contents into pie crust bottom.
(6) cover with pie crust top
(7) brush crust with egg and milk mixture (1 egg + 2tsp milk)
(8) Bake for 10-15 mins at 450
(9) Brush with egg and milk mixture every 10-15 mins for the next 30 mins