Lac St-Jean Tourtière (Meat pie)

Proportions:
½ pork
½ beef
1 serving of potatoes for 1 serving of meat (1 portion of pork / beef for 1 serving of potatoes)
n.b.: You can substitute meat with wild meat such as: Deer, moose, bear, partridge, hare
 
Recipe of the meat:
Prepare the eve of the day of the cooking so that it sinks until the next morning.
½ portion of pork and ½ portion of beef cut into very small cubes
6 cloves of garlic or more to taste
2 chopped onions

 
Cooking pan and dough:
At the cooking time the early morning, in a large bowl, preferably a big clay casserole, glue all the rolled dough on the bottom and the sides of the casserole.

Arrangement of ingredients:

Alternately scatter from the bottom the rows of meats and rows of potatoes cut into very small cubes (as small as a quarter of a dice) up to half the height of our cooking pan, at this time, fill with water until equal, add salt and pepper.
½ soup spoon of beef broth
½ soup spoon of roast beef sauce
Repeat the process up to 2.5 cm from the top of your cooking pan, add water until you are even with salt and pepper.

During these alternations add garlic and chopped onion. Cover with dough and join the walls and the top, make a hole in the center of the casserole to allow to add water to the different stages of cooking.

Cooking:

As soon as 8:00 AM the next morning, you are ready to cook your prepared vessel for (1) hour at 400°F without the lid.

One hour later, put the lid on, reduce the cooking degree to 250°F ~ 275°F and cook until 6 o'clock in the evening by checking the water level at every 2 hours, which should be maintained at 1.5 cm under the crust of the top under the lid of the casserole. This will be the juice of love of this dish that has a unique taste in the world.