Tourtiere is the most delectable meat pie, which folks in Quebec traditionally enjoyed after midnight mass on Christmas Eve. They say there are as many good recipes for tourtiere as there are cooks in Quebec! Here is just one, and a very delicious one it is. The recipe comes from the kitchen of a dear childhood friend with Montreal roots and for many years a real pie would make its way across the cul-de-sac where it would be devoured for Christmas lunch.
Among the many, many versions of this recipe are some calling for half pork/half beef, mashed or diced potatoes instead of bread crumbs, the addition of allspice, cinnamon and paprika among other spices, and the use of dark beer rather than hot water.