Classic Meat Pie with Beer

Ingredients

• 500 g medium ground beef, by Maillard
• 500 g medium ground pork, by Maillard
• 500 g lean ground veal, by Maillard
• 4 tablespoons breadcrumbs
• 3 tablespoons Dijon mustard
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground clove
• 2 teaspoons dried thyme
• 2 teaspoons Provence herbs
• 2 large onions, finely chopped
• 4 garlic cloves, finely chopped
• Olive oil
• 1 3/4 cup chicken broth
• 1 1/4 cups white beer
• 2 1/2 cups russet potato, peeled and grated
• 1 kg pie dough separated into 4
• 1 beaten egg mixed with 1 tablespoon milk

Preparation

1. In a bowl, add breadcrumbs, Dijon mustard, spices then season with salt and pepper. Mix and reserve.
2. In a large skillet heated over high heat, add onion, garlic cloves and meat followed by a drizzle of olive oil. Season with salt and pepper generously. Cook for 8 to 10 minutes or until the meat is no longer pink. Break the meat into small pieces. Drain the fat.
3. Add the spice mix, chicken broth, beer and season with salt and pepper. Bring to a boil, reduce to low heat and cover. Simmer for 1 hour, stirring occasionally. The liquid must be almost all evaporated.
4. Add the potatoes, mix and increase over medium heat. Cook for 3 to 5 minutes uncovered, stirring. The liquid should be relatively evaporated but the mixture still creamy. Remove from heat and let stand for 15 to 20 minutes. Taste and adjust seasoning if necessary.
5. Preheat oven to 375 F.
6. On a well-floured surface, roll down the dough in four 10 " circles. Butter two 9 "pie baking pans and cover the bottom with dough.
7. Divide the meat mixture into the molds and cover with remaining dough. Seal the edges and make some incisions in the center to facilitate aeration. Brush with the egg mixture.
8. Place in the oven and bake for about 1 hour or until the dough is golden brown on top! Let stand 5 to 10 minutes before cutting and serving with plenty of ketchup.