Tourtiere on steroids...

I try to pump out a few tourtieres every fall and freeze them for future use. Tourtieres are a traditional French-Canadian dish - basically a seasoned meat pie. I've always found them a little too dry and meaty for my tastes...so I made a few adjustments to the basic recipe. This is my version of tourtiere, not to be confused with the real thing, which does not contain potatoes or gravy.

Pie pastry - enough for two covered pies
1 lb ground pork
2 lb ground beef
1/2 lb bacon, chopped
1 large onion
1 bay leaf
1 tbs chopped garlic
1 tsp salt
1 tsp pepper, freshly ground
1/4 c chopped fresh parsley
2 tbs chopped celery leaves
1/4 tsp mace, cayenne, cloves
1 sachet beef oxo + 1/4 cup water
4 medium potatoes diced finely
1 1/2 cups gravy (2 tbs butter, 2 tbs flour, 1 1/2 c beef bouillon, salt and pepper)

In very large frypan, saute bacon till crisp. Add onion and cook until translucent. Add garlic, bayleaf, spices & herbs, pork, beef, and stir to combine. Sprinkle beef oxo over meat mixture and then add the water. Stir to combine. Meanwhile, microwave the potatoes for about 5-7 minutes and prepare gravy. Add potatoes and gravy to meat mixture. Stir to combine. Simmer over medium low for 45 minutes. Line 2 pie plates with pastry and prick over whole surface with fork. Spoon meat mixture into pie plates. Top with upper crusts. Bake at 425 F for 15 minutes, then reduce heat to 350 and bake for a further 30 minutes. Bake one pie now, and freeze the other for later use - or bake both now and freeze one of the cooked ones - your choice.