The Tourtiere Recipe

1 pound ground pork
1 pound ground veal
1 large baking potato, peeled and diced
1 medium onion, minced
3 cloves garlic, minced
3 teaspoons rubbed sage
2 teaspoons crushed red pepper flakes
2 nine-inch pie crusts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup breadcrumbs
1 cup water
2 tablespoons olive oil

1) Saute the onions and garlic and red pepper flakes in the olive oil and set aside.

2) Cook the meat in a covered Dutch oven slowly for an hour, occasionally stirring and crumbling the meat as it cooks.  The meat should be thoroughly cooked but not browned.  Add the potato to the meat and cook and stir the mixture for twenty more minutes.

3) Drain the meat and potato mixture of grease.

4) In a large bowl, combine meat and potatoes, bread crumbs, garlic, onion, and pepper mixture, sage, water, and salt and black pepper.

5) Fill a pie crust in a pie plate with the mixture and press the mixture into the crust to fit. Top with another crust and cut slits in the top crust for steam to escape. 

6) Bake the pie on the center rack at 350 degrees Fahrenheit for one hour and until the top crust is golden brown. Cool the pie for 15 minutes before serving.