Tourtière

Serves 8

1 1/2	pounds finely ground pork
1/2	pound finely ground veal or beef
1/2	teaspoon salt
	Black pepper, to taste
1/2	teaspoon ground cinnamon
1/2	teaspoon ground cloves
1/2	teaspoon allspice
2	teaspoons ground sage
2	teaspoons dry mustard
	Splash of malt vinegar (optional)
1	large onion, shredded or finely chopped
1-1 1/2	large baking potatoes, baked, scooped out, and mashed well (keep warm)
	Pastry for two 9-inch pies
1	egg, beaten with 1 tablespoon water
	Maple syrup (for serving)

1. Set the oven at 350 degrees. In a bowl, combine the pork, veal or beef, salt, and generous grindings of pepper, cinnamon, cloves, allspice, sage, mustard, and vinegar, if using.

2. Heat a large skillet over high heat. Lower heat to medium-high and add the meat mixture. Cook the meat, chopping through it and stirring to break up any clumps, until it is brown; do not overcook it.

3. Push the meat to one side of the skillet. Add the onions to the other side. Cook, stirring often, until the onions are just softened, but not browned.

4. Transfer the mixture to a large bowl. Add the mashed potatoes and work them in thoroughly, being sure to break up any lumps of meat or potato.

5. Place the filling in the bottom crust, mounding it well. Top with the other crust; crimp to seal them together. Brush with the beaten egg mixture. Cut several steam vents in the top of the pie. Set the pie on a rimmed baking sheet.

6. Bake the pie for 1 hour or until the crust is golden brown. Serve warm, drizzled with maple syrup. Adapted from Richard Custer