From Cook's Country
Tourtière can be made with any number of fillings ranging from pork and veal to fish and even pigeon. We settled on pork and mashed potatoes to re-create this French-Canadian favorite. Although we generally recommend fresh herbs, dried sage and thyme were OK to use dry if fresh were not available. We found we could use leftover mashed potatoes to speed this recipe along, or simply boil some russets. Crimping the edges of the pie dough was more than just a decoration. It sealed in the meat filling, preventing it from leaking out the sides.
Use leftover mashed potatoes or simmer 1½ pounds russet potatoes, peeled and cut into 1-inch chunks, until tender, about 15 minutes. Drain and mash.
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