Tourtiére

In Quebec, we go to midnight mass on Christmas Eve and come home afterwards
to celebrate Réveillon. Tourtiére is always on the menu at this great fête.
Serve it with real maple syrup, chili sauce or ketchup and a mixed green salad.

Five 9 inch pie shells		Purchase or prepare enough pastry to make five 9 inch pies
2 minced onions, 2 minced garlic cloves		Sauté onions and garlic in 1 Tbsp of oil in a large pot until clear.
5 pounds lean ground pork shoulder 2 pounds of ground veal 2 Tbsp parsley, 1 tsp cloves, 1 tsp nutmeg, salt & pepper		Add ground pork and ground veal, turning and breaking up lumps. Add seasonings to pot and cook until no longer pink.
4 large potatoes		In the meantime peel, cut and cook potatoes in salted water until done. Drain 1/2 cup of the cooking water into the meat and mash the potatoes. Add the potatoes to the meat and heat through. Evenly distribute the filling over the 5 pie crusts and cover with pastry. Cook in 425F oven for 15 mins. Reduce heat to 325F and cook 30 mins. Makes 5 pies.