Reveillon Tourtiere

Canola Oil, 1 tbsp
Ground Pork, 32 oz
Beef broth, bouillon, consomme, 1.5 cup
Onions, raw, 3 medium (2-1/2" dia)
Garlic, 3 cloves
Mushrooms, fresh, 2 cup, pieces or slices
Celery, raw, 1 cup, diced
Cinnamon, ground, 0.5 tsp
Salt, 0.75 tsp
Pepper, black, 0.5 tsp
Savory, ground, 0.5 tsp
Cloves, ground, 0.25 tsp
White Bread, 1 cup, crumbs
Parsley, 0.5 cup
Egg, fresh, 1 cup (4.86 large eggs)
Water, tap, 0.3 fl oz
Pie crust, frozen, ready-to-bake, 2 crust, single 9"

In large skillet, heat oil over medium high-heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat.
Stir in stock or consomme, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp (25 mL) liquid remains.
Stir in fresh bread crumbs and parsley. Taste and adjust seasoning if necessary. Cover and refrigerate until cold or for up to 1 day.
On lightly floured surface, roll out bottom pastry to 1/8 inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate.
Spoon filling into pie shell, smothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges tog. to seal. Trim and flute pastry edge.
Combine egg and water; brush some over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.
Cut steam vents in top; bake in 375 F (190 C0 oven for 40 to 45 min. or until golden brown. Let cool for 10 min. Makes 8 to 10 servings.