Tourtière, a serious Christmas tradition

I know, a post about Christmas! Yes, I am about 2 months off with this post, but whose counting anyway! Haha. This year has been the second year in a row that I have created the Christmas masterpiece called the tourtière. It is a French Canadian tradition that I have come to love. The first time I made it was back in good ol' Pontebba last year. FP insisted that he must eat tortière on Christmas morning, so I undertook the challenge. Since I had already mastered gf pie crusts the month before, I wasn't too nervous about recreating something that his mom so lovingly makes for the holiday season. FP's mom sent me the recipe, so really I was all set. However, I never thought that I would actually like to eat tourtière. It basically consists of a spiced meat pie, yuck right? Actually it is far from yuck. It is delicious!

So this year I made two huge wonderful tourtières, one for the Xmas party that we threw, and the other obviously just for us, especially since there are three French Canadians in the house this year instead of just one! Needless to say everyone loved the tourtières, even the Frenchies. You really can eat this dish for breakfast (served with beans and eggs), lunch (served with a salad), or even dinner. Or throw it in there for a snack or even a side dish as well. It truly is very versatile and absolutely delicious!!

Tourtière

-2 lbs meat (1lb ground beef, 1 lb ground pork)
-1 onion chopped
-2 cloves garlic minced
-1/2 cup water
-1/2 tsp. nutmeg
-1-2 tsp. cinn.
-1/2 tsp. ground cloves (optional)

Simmer meat, onion, garlic, and water in big covered pot over low heat for 2 hours or until all water has dissolved. Personally, I like to cook the meat for 1 1/2 hour covered and then remove the lid for the last 30 min. or so. I find this makes the meat more tender. After meat is cooked, add in spices, taste, and adjust if needed. It is better to add too little spices at first, then too much.

2 Pie crusts, recipe found in link below
http://glutenfreeworldtraveler.blogspot.com/2008/12/my-italian-thanksgiving-senza-glutine_04.html

Fill bottom of pie pan with pie crust and cook at 350 degrees for 10 min. Remove from oven and add in meat filling. Cover with other pie crust on top. Cook in over for 30-40 min. Remove when the top pie crust is a golden brown. Serve with ketchup!!!