Shortcrust pastry

• 340 g (2 1/4 cups) unbleached all-purpose flour
• 1 ml (1/4 teaspoon) salt
• 170 g (3/4 cup) unsalted butter, cold and diced
• Approx. 90 ml (6 tablespoons) ice water

Stuffing

• 2 onions, chopped
• 2 garlic cloves, chopped
• 300ml P'tite Maudite
• 20 ml olive oil
• .75 kg (1.5 lb) ground pork
• .75 kg (1.5 lb) ground veal
• 2 potatoes, peeled and diced
• 125 ml (1/2 cup) beef broth
• 50 g (1/3 cup) breadcrumbs
• (1/2 tsp.) ground nutmeg
• (1/2 tsp.) ground cinnamon

Beer, maple and mustard sauce

• 300 ml P'tite Maudite
• 120g mustard seeds
• 1/2 tsp salt
• 100 cider vinegar
• 1/2 clove garlic, minced
• 2 tbsp maple syrup

SHORTCRUST PASTRY

1. In a food processor, combine the flour and salt. Add butter and blend a few seconds at a time until butter balls are the size of peas. Add water and process again until dough just begins to form. Add more water if necessary.
2. Remove the dough from the food processor and shape into two discs shapes – rather than balls. This makes the dough easier to work with.

STUFFING

1. In a large saucepan, soften the onions and garlic in the oil. Add the meat and cook for a further 15 minutes, stirring to crumble the meat. Season with salt and pepper.
2. Deglaze with beer and reduce over low heat until completely evaporated. Add remaining ingredients and continue cooking, stirring frequently, for 45 minutes, or until potatoes begin to fall apart.
3. Allow to cool. Add seasoning if necessary. Cover and refrigerate 4 hours or until completely cooled.
   

SET UP

1. Place rack in bottom of oven. Preheat oven to 190°C (375°F).
2. Line two 23 cm (9") diameter pie dishes. Divide the meat between them. Cover with a second layer. Make a slice in the center. Seal pastry well, crushing edges with a fork or your fingers.
3. Bake for 50 minutes to 1 hour, or until crust is golden brown.

BEER, MAPLE AND MUSTARD SAUCE

1. Start by pouring the beer over the mustard seeds in a container. Cover and leave to soak in the cold for at least 48 hours. The mustard seeds will double in size, so make sure the container is large enough.
2. Transfer mustard seeds and remaining beer to a blender and add remaining ingredients. Blend until a sauce is formed.
3. Taste and add seasoning if necessary. Place in a sterilized container.

This sauce is even better after 2-3 weeks, to let the flavours develop.