A Quebec Holidays classic to enjoy all year round!

3-Meat Pie

INGREDIENTS

1. 12 homemade (see recipe) or store-bought shortcrust pastries, 23 cm (9 in)
2. 2 lbs (900 g) ground grain-fed veal
3. 2 lbs (900 g) medium-lean ground beef
4. 2 lbs (900 g) extra lean ground pork
5. 4 medium onions, finely chopped
6. 4 garlic cloves, peeled and finely chopped
7. 4 potatoes, peeled and chopped
8. 1 cup (250 ml) chicken broth
9. 3 tbsp (45 ml) olive oil
10. 3/4 cup (95 g) breadcrumbs
11. 1/2 tsp (2.5 ml) Provence herbs
12. 1/2 tsp (2.5 ml) ground nutmeg
13. 1/2 tsp (2.5 ml) ground cinnamon (optional)
14. salt and freshly ground pepper to taste
15. 1 beaten egg (to brush the crusts)

PREPARATION

1. In a large saucepan, soften the onions and garlic in the oil.
2. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper to taste.
3. Add the remaining ingredients (except the beaten egg) and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart.
4. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
5. With the rack in the bottom position, preheat the oven to 375 °F (190 °C).
6. Lightly oil and line six 9 in (23 cm) pie plates with pastry. Cover with the cooled meat mixture.
7. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers.
8. Lightly brush the crusts tops with the beaten egg.
9. Bake for 45 minutes or until the crust is golden brown.