Québécois Tourtière - Mémère Ouellette's Recipe - Christmas Meat Pie Recipe

Nana Murphy (nee Ouelette) wrote down this recipe and said that it came from her Mother - the Ouellete family is from Nicolet Quebec. This has always been on the table for our family feast on Christmas eve (Réveillon), and now the tradition of making it has passed to my generation and hopefully on to the next. Nana's recipe was for 12 - 9" pies - I scaled it down for one 10" deep dish pie, to better suit the needs of Covid Christmas 2020.Ingredients:500g (1 pound) ground beef500g (1 pound) ground pork500g (1 pound) ground veal3 small onions minced fine2 smallish potato, diced and boiled (about 350g)Salt and pepper to taste2 mL (½ tsp) cloves2 mL (½ tsp) allspice2 mL (½ tsp) marjoram1 recipe pie crust: https://youtu.be/fOifSA_RhIcMethod:Preheat oven to 425ºF.Cook onions, in a little bit of oil.Add meat and cook without browning.Remove excess fat, and add in the spices, salt, pepper, and potatoes.Stir to combine.Transfer to a lined 10" deep dish pie plate, and cover with pastry.Bake at 425ºF for 10 minutes and then reduce temperature to 350ºF for 45 minutes - 1 hour.#LeGourmetTV #GlenAndFriendsCooking0:01 How to make Québécois Tourtière Recipe0:29 Old Québécois Family Tourtière Recipe1:29 What kind of meat is in Québécois Tourtière1:45 Making a Québécois Tourtière filling3:57 What spices are in a Québécois Tourtière Recipe5:16 Are there potatoes in Québécois Tourtière meat pie8:33 Tasting Québécois Tourtière