Saguenay Tourtière

Ingredients

• 2 lb. (1 kg) pork, cubed
• 2 lb. (1 kg) beef, cubed
• 2 lb. (1 kg) veal, cubed
• 2 large onions, chopped
• 1 tsp. (5 mL) mix of cinnamon, nutmeg and cloves
• Salt and pepper to taste
• bones of 1 chicken
• 1 onion, chopped
• 3 cups (750 mL) flour
• 1 Tbsp. (15 mL) baking powder
• 1/2 tsp. (2 mL) salt
• 1/2 cup (125 mL) vegetable shortening
• 1/2 cup (125 mL) milk
• 6 lb. (3 kg) potatoes, cubed

Preparation

1. In a large bowl, mix pork, beef, veal, onions and spices. Season with salt and pepper. Cover and refrigerate for 12 hours to allow flavours to develop.
2. Put chicken bones and remaining onion in a large kettle with cold water to cover. Season with salt and pepper. Bring to a boil and lower heat to medium. Simmer for 2 hours. Strain and refrigerate broth.Pre-heat oven to 400ºF (200ºC).
3. Combine flour, baking powder and ½ tsp. salt in a mixing bowl.Cut in shortening until mixture is the consistency of coarse cornmeal.
4. Mix in milk, in a thin stream, until dough is moist enough to hold together. Shape into a ball and divide in two.
5. On a surface dusted with flour, roll out dough into two crusts 3/8» (1 cm) thick.Line bottom and sides of a large casserole with one crust.Combine meat mixture with potatoes and fill casserole.
6. Pour in chicken broth to cover.Cover with top crust being careful to keep it dry. Cut two steam vents. Bake 45 minutes.Lower heat to 350ºF (180ºC).
7. Cover tourtière with aluminum foil and bake for 5 hours more.