Tourtiere Du Quebec (French-Canadian Meat Pie)

• 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

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.

ground beef, ground pork, ground veal, onion, potato, garlic, salt, celery salt, clove, cinnamon, nutmeg, water, pastry

Taken from www.food.com/recipe/tourtiere-du-quebec-french-canadian-meat-pie-402352 (may not work)