Peel and cut the potatoes into 2-inch pieces, then put them into a medium pan, and cover with water.

Bring to a boil over high heat and then reduce the heat to medium-high or a temperature that will not boil over and cook the potatoes until tender, about 12 minutes.

While the potatoes are boiling heat a large skillet over medium heat and add the oil.

When the oil is hot, add the onions, and garlic, and sauté until softened, about 3 minutes, stirring occasionally.

Add the ground beef and pork and cook until the meat is no longer pink, stirring often. Drain off excess fat.

Add the spice and herb mix, and reserved potato water to the meat mixture in the saucepan. Mix well and simmer for about 10 minutes until the liquid is absorbed.

Remove the skillet from the heat, mix in the mashed potatoes, and set the filling aside to cool slightly.

Preheat oven to 400°F/200°C/Gas 6  

On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12 inches in diameter to fit a 9-inch pie pan.

Place the pastry into the pie plate, by folding it in half, if you have a large flipper slide it under half of the pastry to help gently lift it into the pie pan.  

Then add the meat filling. Brush around the outer edge of the pastry with the beaten egg.

Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust or just pinch or flute the edges without fluting. The crust will shrink a little while baking so don’t cut to much off or it will shrink into the pie pan.

Brush the entire top and edges with the egg wash and cut vent holes to prevent the crust from expanding into large billows. Be creative with the vent holes as this can create a beautiful looking pie you will be proud of.

Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.

Remove the Tourtière from the oven and let it cool for at least 10 minutes before serving.