Classic Tourtière

Pour in the 1 cup beef stock and bring the mixture to a simmer, then reduce the heat to medium-low. Stir in the grated russet potato. Let it cook, stirring occasionally, until most of the liquid has been absorbed and the mixture is thick, about 15 minutes. Remove the bay leaf, taste, and adjust with salt and pepper as needed. Take the pan off the heat and let the filling cool down completely; a chilled filling helps prevent a soggy bottom crust.

Preheat your oven to 375 °F (190 °C). On a lightly floured surface, roll out two of the shortcrust pastry discs to just under 1/4-inch thickness and use them to line two 9-inch pie plates. Divide the cooled tourtière filling evenly between the two crusts, spreading it out. Roll out the remaining two pastry discs to the same thickness, cut a small hole in the center of each (this lets steam escape), and place them over the fillings. Trim the edges of both crusts to about 1/2-inch beyond the pie plate and crimp them together. Finally, brush the top crusts with the beaten egg wash.

Bake the tourtières for about 45 minutes, or until the pastry is a deep golden brown and looks crisp. Let the pies cool for at least 15 minutes before slicing and serving; this helps the filling set.