In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink).  Then let the mixture simmer on low heat until the liquid is cooked down– this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture, you don't want the meat to dry out! 

Once cooked, stir in the oats and set aside to cool.  If you didn’t have time to make your pastry you can cover the mixture and put it in the refrigerator for 2-3 days.

Put half of the meat mixture into one pie shell.  Roll out the top crust and with the edges moistened (see 5 Steps to Perfect Pie Crust!) flute the two crusts together with your fingers.  Brush the crust with a mixture of the milk and egg yolk (this will give the crust a golden glow) Cut vents in the top crust to allow steam to escape.  Repeat for the second pie.

Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden.  Let the pie stand for 5-10 minutes before serving.  It will be piping hot!  Each pie will serve 6 to 8 people.

To freeze your authentic tourtiere recipe:  double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.

Get your frozen pie shells out of the freezer and let them thaw before baking

In the bottom of your instant pot, place all of the ingredients: onion and celery, beef, pork,oats, parsley, water, and all of the spices and herbs

Mix the ingredients up - make sure the meats are broken down as much as possible

Put the lid on your Instant Pot and set the timer to Meat/Stew for 20 minutes on High.

Do a slow release for 5-7 minutes, then a fast release for the rest of the pressure.  Remove the lid and let stand for about 10 minutes.  You want to do this because the filling will be piping hot and it makes it easier to put into the pie shell

Prick the bottom of the pie shells with a fork and put half of the filling in each pie shell and spread evenly.  

With the two remaining pie shells, gently remove them from the pans, and roll them out on your baking mat.

Using the pie crust cutters, create fun designs to cover the tourtiere mixture. OR you put the entire crust on the top, crimp the edges using your fingers.  MAKE SURE you cut a hole in the top crust for steam to escape.  

Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden. Let the pie stand for 5-10 minutes before serving. It will be piping hot! Each pie will serve 6 to 8 people.

To freeze your authentic tourtiere recipe: double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn.