Tortiere, or Quebec meat pie, is as variable as there are cooks in Quebec.
This one includes potatoes, and is known as

Tortiere du Lac Saint Jean.

1 pound ground pork
2 medium potatoes, peeled and grated
1 onion, medium, chopped
2 cloves garlic (or use the paste that comes in a jar- stronger)
1/4 teaspoon cloves
1/4 teaspoon cinnamon
2/3 teaspoon savory
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup water (more or less)

(A recipe I saw at Gatehouse Gourmet adds shredded carrot and chopped celery and parsley). Many variations possible. I have had one made with ground chicken breast; very good.

Put all ingredients in a thick skillet.
Bring to a boil, stirring to keep pieces small.
Add a small splash armagnac or cognac and mix in well in the last few minutes of cooking.

Cool before filling pie shell(largish pie pan)
Top with remaining pastry
Brush with beaten egg (some thin with water)

Bake at 400 F. until golden brown (350-400F for approx. 1 hour).
(Traditional is a steam hole. Use finger to make a little funnel in the centre to let steam escape while baking).
Best served hot, but leftover is good cold at breakfast.

Pastry must be lard. No substitute.

Serve with a good wine.