Directions

1. 1
   Cut all meats into small cubes (about 1/2 inch). In a large bowl, combine all cubed meats, diced onions, and season generously with salt, pepper, savory, and cinnamon. Mix well, cover, and refrigerate overnight (or at least 4 hours) to let the flavors meld.
2. 2
   Peel and dice potatoes into small cubes similar in size to the meat. Set aside in cold water to prevent browning.
3. 3
   Prepare the pie dough: In a large bowl, combine flour and salt. Cut in lard and butter until mixture resembles coarse crumbs. Add cold water gradually, mixing until dough comes together. Divide into 2 portions (bottom slightly larger). Wrap in plastic and refrigerate for 30 minutes.
4. 4
   Preheat oven to 400°F (200°C). Roll out the larger portion of dough and line a deep 10-inch pie dish. The dough should hang over the edges.
5. 5
   Layer the filling: Start with a layer of drained potatoes, then a layer of seasoned meat mixture. Repeat layers until the dish is full, finishing with potatoes on top. Pour beef broth over the filling until it reaches about 3/4 of the way up.
6. 6
   Roll out the remaining dough for the top crust. Place over the filling, crimp edges to seal. Cut several slits in the top to allow steam to escape.
7. 7
   Bake at 400°F for 30 minutes, then reduce heat to 300°F (150°C) and bake for an additional 3 to 3.5 hours. If the crust browns too quickly, cover loosely with foil.
8. 8
   Let rest for 15-20 minutes before serving. The tourtière is even better reheated the next day.