Step 2

Add the beef stock and bring to a simmer. Reduce heat to medium-low, stir in the grated potato, and cook until the liquid is almost fully absorbed, about 15 minutes. Remove the bay leaf. Season with salt to taste. Remove from heat and let cool completely — chill if possible.

Step 3

Heat the oven to 375°F. Roll out one pastry disc and line a 9-inch pie plate, then fill it with the cooled tourtière mixture.

Step 4

Roll out the second pastry disc, cut a steam hole in the center, and place over the filling. Trim the pastry to ½ inch beyond the edge and crimp the edges to seal. Brush all over with egg wash.

Step 5

Bake for about 45 minutes, until the pastry is a rich golden brown. Rest for 15 minutes before slicing. Repeat with the second pie.