Make a Batch of Pie Dough

Make Mashed Potatoes

• In a large pot, bring 4 cups of water* and 1 tablespoon of salt to a boil.
• Peel the potatoes and add them to the pot. Boil for 20–30 minutes, or until easily pierced with a fork
• Reserve ½ cup of the potato water, then drain and mash the potatoes. Set aside.

Make the Tourtière Filling

• Heat 2 tbsp of oil in a large skillet (10-inch or larger) over medium heat.
• Add the diced onion and cook for 12–15 minutes, stirring regularly until softened and beginning to brown.
• Stir in the minced garlic and cook for 2–3 minutes, until fragrant.
• Add the ground beef and pork, breaking up the meat as it cooks.
• Once the meat is no longer pink, add in the spices, salt, and red wine.
• When the wine has cooked off, add the reserved ½ cup of potato water.
• Continue cooking, stirring occasionally, until almost all of the liquid has evaporated.
• Remove from heat and stir in the mashed potatoes until fully combined.
• Let the filling cool completely. For best flavor and texture, refrigerate overnight before assembling the pie.

Assemble the Tourtière

• Roll out the prepared pie dough into two rounds about 2 mm thick and at least 2 inches wider than your 8- or 9-inch cast iron pan.
• Fit one round into the pan, pressing gently into the corners and leaving about 1 inch of overhang.
• Add the cooled filling, pressing down firmly to remove air pockets and spread evenly.
• Place the second round of dough on top and trim it about ½ inch shorter than the bottom crust.
• Seal the edges using your preferred method (crimp or press with a fork).
• Brush the crust with cream, then cut several small vents for steam.
• Chill the pie while preheating the oven to 350°F (175°C).
• Bake for 1 hour, or until the crust is golden brown.
• Let the pie cool for at least 1 hour before slicing and serving.