We grew up eating tourtière at the family Reveillon on Christmas Eve and also on New Year's Eve. Our family also insisted if you're going to make all this effort--make more than one. They freeze very well. In addition to making pies, I would make turnovers using the same filling and baking them then freezing them. When my husband had to work late, he would bring one in to work and heat it up to eat on his break instead of waiting to eat dinner at 10PM. The same can also be done with the filling for Salmon Pie which is also delicious. In our family we use only mashed potatoes for both the tourtière and the salmon pie with egg sauce. The meat content varies, usually a combination of beef and pork but I've also added ground veal, buffalo or turkey in varying proportions to the mixture over the years. I'll also concur that homemade cranberry sauce is great with the meat pie.

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