Tourtiere Du Quebec (French-Canadian Meat Pie)

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.

• Ready In: 1 hr 35 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 1⁄3 lb ground beef
• 1⁄3 lb ground pork
• 1⁄3 lb  ground veal
• 1  small onion, finely chopped
• 1  small potato, grated
• 1  small garlic clove, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon clove
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄2 cup water
• 1  pastry for double-crust pie

Directions

1. Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
2. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
3. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
4. Freeze well.
5. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.