Tourtière

Peel the potatoes, cut into cubes and boil until soft, about 15 minutes; drain and mash until smooth and lump-free.

Divide the pie dough into two unequal portions and roll out to a thickness of 3-4 mm; line a 23 cm pie dish with the larger sheet and keep chilled until needed.

In a large skillet over medium heat, brown the pork and beef mince with finely chopped onion and garlic for 8-10 minutes, breaking up any clumps with a spatula, until the meat is no longer pink.

Add the savory, cinnamon, cloves, nutmeg, salt, pepper and broth; stir, cover and simmer over low heat for 20-25 minutes, stirring occasionally, until the liquid has almost completely evaporated.

Stir in the mashed potato until well combined, remove from the heat and let the filling cool to room temperature, about 20 minutes, so it doesn't melt the dough.

Spread the cooled filling over the bottom crust, level it out, cover with the second sheet of dough, pinch the edges tightly to seal, and cut a few slits with a knife to let steam escape.

Brush the top with beaten egg and bake in an oven preheated to 190°C for 45-50 minutes until golden brown; let the pie rest for 15 minutes before slicing.