Traditional Tourtiere - cooking recipe

Ingredients

1 1/2 lbs duck, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 pinch nutmeg
to taste pastry for double-crust pie
3 lbs potatoes, peeled and diced
2 cups boiling water

Preparation

The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
The next day, prepare potatoes and then prepare pastry.
Preheat oven to 450 degrees F.
Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
Uncover and let rest about 5 minutes.
Serve hot.