Lucie Forget's Tourtiere

1. 1

   In a large pot, combine ground meat, onion, celery, potatoes, garlic, clove, allspice, sage and pepper.

2. 2

   Mix well and add enough water to cover completely.

3. 3

   Bring to a brisk boil, then reduce heat to low and simmer for at least 3 1/2 to 4 1/2 hours,the longer, the better.

4. 4

   Strain out meat and set aside at room temperature overnight in a Saran-wrapped bowl.

5. 5

   Keep the liquid, it's a fantastic bouillon (let it cool a couple of days and then remove the congealed fat from the surface before using as a soup base), can be frozen, and keeps well.

6. 6

   Fill the three shells with 1/3 the meat mixture each, cover with top crusts, seal the edges and score to allow steam to escape.

7. 7

   Paint tops with egg, especially around the rims.

8. 8

   Bake at 450F for approximately 10 minutes, then reduce temp to 400F and continue baking for 20 more minutes, or slightly less if already golden brown on tops.

9. 9

   Remember to rotate the pies occasionally (say twice in the 20 minutes) to ensure even browning, and not to burn an edge.

* Per serving · 4 servings · Values may vary.