MUSHROOM TOURTIÈRE

This is a variation of Quebec meat pie that we eat at my in-laws' all the time. I tossed in the mushrooms at the last minute because I had a few left in the fridge to use up -- I think you could easily hide other vegetables like grated carrot or zucchini or eggplant. This recipe should make two tourtières.  (I put 4 cups of filling into each one.) I often make one and put the rest of the filling in a freezer bag for next time.

2 onions, diced
4 cloves garlic, minced
1 lb. ground beef
1 lb. ground pork
1 c. mushrooms, chopped
2 small potatoes, cut into 1" cubes
2 tbsp. flour
1 tbsp. Epicure's Mild Spanish Smoked Paprika
1 tbsp. Epicure's Beef & Steak Seasoning
1 tsp. Epicure's Pumpkin Pie Spice
Epicure's Sea Salt
4 pie shells

In large frying pan, heat some oil and cook onions and garlic for a few minutes. Add meat and cook thoroughly. Meanwhile, put potatoes in an Epicure Silicone Steamer and microwave for 5-6 minutes. Drain meat if necessary, and add mushrooms and potatoes, cooking for a few more minutes. Combine flour and spices and sprinkle over meat mixture, stirring well. Put half the mixture into 2 pie shells, and cover them with the remaining 2 pie shells, pinching to seal the edges. Poke some holes in the top to release steam, and bake in the oven at 400 F for 15 minutes, then lower the heat to 350 F and continue baking for 20-30 minutes.