Serves 6 to 8 as a main course. In some circles there is considerable dispute over whether this dish is a Tourtiere, or a pâté à la viande. Regardless of how many or what kinds of meat are used, or whether they are ground or shredded, this is a delicious choice for a winter evening.
8 medium button mushrooms, stemmed and finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups grated, peeled russet potato
1 large egg yolk, beaten
Cut flour, butter, and salt together until pea-size pieces of butter form. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap in plastic wrap and chill for at least 2 hours.
Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
Melt butter in a large skillet over medium heat. Add pork, beef, onion, garlic, wine, spices and herbs. Cook, stirring occasionally. Reduce heat to low and simmer until meat is cooked, and liquid is almost evaporated, about 5 minutes.
Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.