Tourtiere Du Saguenay (Saguenay Meat Pie)

The day before, make pastry, wrap and refrigerate. Cut meat into small cubes and combine with onion in a large bowl. Season with salt and pepper to taste. Cover and refrigerate overnight.

Peel and cut potatoes into small cubes. Place in another large bowl, add water to cover and refrigerate overnight.

The next day, roll out pastry so bottom layer is slightly more than 1/4 inch thick, but the top layer is the usual thickness. Line in a deep, heavy 14-inch oval or 12-inch round casserole dish. Drain potatoes.

Arrange alternate layers of meat and potatoes in the pastry-lined casserole, sprinkling each layer lightly with salt, pepper and a little cinnamon. Add just enough cold water to cover the mixture. Cover with top pastry crust. Decorate with an extra border of pastry, if desired, and cut steam vents.

Bake in a preheated 425 degrees F oven for 1 hour. When pastry is golden, cover with casserole lid or double layer of aluminum foil, reduce temperature to 300 degrees F and cook slowly for 2 to 3 hours more.

Or reduce temperature to 200 degrees F and cook for 6 to 7 hours more.