Tourtieres

• 2 large onions, thinly sliced
• 1/4 cup canola oil
• 2 pounds ground beef
• 2 pounds ground pork
• 3 cups frozen mixed vegetables
• 2 cups mashed potatoes
• 1 tablespoon ground allspice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Pastry for two double-crust pies (9 inches)
• 1 large egg, lightly beaten

1. In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings.
2. Line two 9-in. pie plates with bottom crusts; trim pastry even with edge of plate. Fill each with about 5 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry and brush tops with egg. Bake at 375u0b0 for 30-35 minutes or until golden brown.
3. Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425u0b0. Bake 15 minutes. Reduce heat to 375u0b0. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

onions, canola oil, ground beef, ground pork, mixed vegetables, potatoes, ground allspice, salt, pepper, pastry, egg

Taken from www.tasteofhome.com/recipes/tourtieres/ (may not work)