Not Quite Traditional Tourtiere but Almost

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• 2 large onions, chopped
• 2 stalks celery, chopped
• 4 large potatoes, cubed with skin
• 8 garlic cloves, chopped
• 6 whole cloves
• 2 teaspoons allspice
• 2 teaspoons oregano
• 2 dashes pepper
• 6 cups beef bouillon
• 1 dash cumin, make it a big dash for fun
• 3 tablespoons red wine (have a glass while you cook)
• 1 teaspoon bovril powder (concentrated beef bouillon)
• 1 teaspoon vanilla
• 2 pastry for double-crust pie

Directions

1. 1

   Pre-heat oven to 375 degrees.

2. 2

   Crumble and brown meats in large stock pot on stove over medium heat.

3. 3

   Add all the rest of the ingredients except pie dough of course, and simmer three hours, adding water or wine to keep moist as necessary.

4. 4

   Arrange pie crusts in pie pans.

5. 5

   Pour filling into crusts. Cover with pie tops and vent.

6. 6

   Bake in oven for 40-60 minutes.