Traditional Tourtiere

• 1 1/2 lbs duck, boned and diced
• 1/2 lb veal, diced
• 1/2 lb beef, diced
• 1/2 lb lean pork, diced
• 1/4 lb salt pork, chopped
• 3 small onions, chopped
• 2 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon clove
• 1 pinch nutmeg
• to taste pastry for double-crust pie
• 3 lbs potatoes, peeled and diced
• 2 cups boiling water

1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2. The next day, prepare potatoes and then prepare pastry.
3. Preheat oven to 450 degrees F.
4. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8. Uncover and let rest about 5 minutes.
9. Serve hot.

duck, veal, beef, lean pork, salt pork, onions, salt, pepper, cinnamon, clove, nutmeg, pastry, potatoes, boiling water

Taken from www.food.com/recipe/traditional-tourtiere-4826 (may not work)