French Meat Pie, also called Tourtiere, is a classic French-Canadian dish that combines potatoes, onions, and spices, all enveloped in a buttery pie crust. Tourtiere is often served at the holidays and specifically Canadian Thanksgiving where it is served in smaller slices alongside the Turkey and trimmings.
In a large skillet over medium heat, cook the ground pork and ground beef along with the onion and garlic until the meat is no longer pink; drain excess fat. Stir in the mashed potatoes, seasonings, and 1/4 cup water. Bring to a boil and then reduce the heat to a simmer; cover and cook for 15 minutes, stirring frequently.
Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
Preheat oven to 400 degrees F. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Place second pie dough over the filling. Trim crust and crimp to seal then flute the edges. Cut slits in top pastry. With egg wash (or milk) brush the top pastry (promotes browning). Cover edges loosely with foil.
Bake 15 minutes at 400 degrees F then remove the foil around the edge and reduce the heat to 375 degrees F.
Bake 30-35 minutes or until crust is golden brown. Slice and serve warm. Serve with a side of brown gravy (optional).
Brush uncooked top pie pastry with eggwash (or milk) to promote browning. May omit without substitution.