I grew up just south of the Quebec border and tourtiere was a staple - this recipe is similar to mine, except that I bake a potato and scoop out the flesh - it's drier, so I add some of the pan drippings from the pork (or a bit of cider, white wine, chicken broth etc). Leftover mashed potato can also be used - I add only skim milk to mine, so it's not too rich. Since the kids grew up, I usually make much smaller versions - my electric pie maker's 4" ones (which freeze well in deli containers) or as turnovers. Asian dumpling makers make great minis and there are bigger versions, too. Tourtiere is great cool-weather picnic or tailgate food. I forgot the whole-berry cranberry sauce to go with - it should be tart, not sweet. Half pork and half ground turkey works too.

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