Tourtiere (Meat Pie)

• 1/2 pound lean ground beef
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup water
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 3 cubes chicken bouillon
• 1 bay leaf
• 1 baking potato, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 (9 inch) unbaked deep dish pie crust
• 1 egg yolk
• 1 tablespoon water

1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
4. Bake in preheated oven for 45 minutes, or until golden brown.

ground beef, ground pork, onion, clove garlic, water, celery, carrot, chicken bouillon, bay leaf, baking potato, ground black pepper, ground cinnamon, ground cloves, ground nutmeg, dish pie crust, egg yolk, water

Taken from www.allrecipes.com/recipe/23088/tourtiere-meat-pie/ (may not work)