Classic Quebec Torchiere.

1 recipe Savoury lard Pie Dough

1 egg yolk mixed with 2 Tbs. water for brushing

2 cups sifted all-purpose flour

1 teaspoon kosher salt

⅔ cup lard

5 tablespoons ice water, or as needed.

Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

How too do it.

In a large sauté pan or iron skillet, sauté the beef and pork over medium high heat until no longer pink. Drain off any excess fat, and hold. Now add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire sauce and sauté until the onions are tender, about 5 more minutes.

Now add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.

Preheat the oven to 375 degrees On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch deep dish pie plate. Fill this with the cooled torchière filling. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.

A nice salad or some home made pickle preserves make a nice brunch/lunch meal while enjoying the day.

You can make this a day ahead and it even tastes better.