The secret to a truly authentic tourtière is in the spice blend. The combination of savory and sweet spices, while subtle, is what gives this pie its distinctive taste. This recipe calls for both ground pork and beef, which provides a rich flavor and a balanced texture. The addition of mashed potatoes helps to bind the filling and adds to the creamy consistency. While you can use a store-bought pie crust, a homemade one will elevate the dish to a new level. The long simmering time is essential, so don't rush this step. It's a wonderful, flavorful dish that is perfect for feeding a crowd and is an excellent way to celebrate a special occasion.
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, mixing until a dough just comes together. Do not overwork the dough. Form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
In a large pot or skillet, cook the ground pork and beef over medium-high heat with the chopped onion and garlic until the meat is browned and the onion is soft. Drain any excess fat.
Add the mashed potatoes, beef broth, cloves, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or until all the liquid has been absorbed. Let the filling cool slightly.
Preheat your oven to 200°C (400°F). Roll out one disc of the chilled pie dough and place it in a 9-inch pie dish.
Spoon the meat filling into the pie crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top crust to allow steam to escape.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it rest for 10-15 minutes before slicing and serving.