Tourtieres

1. In a big pot, mix the meats and onions.
2. In a bowl, mix your liquids and your spices. Add these to the pot.
3. Bring to a boil, stirring often.
4. Reduce heat and simmer for 30 minutes.
5. Drain meat, reserve liquid and put it in the fridge.
6. Cool meat for 30 minutes.
7. Portion meat into the pie shells
8. Pour 2 tbsp of reserve liquid (Fat removed and discarded) over meat filling to prevent drying out.
9. Cover pie shells with lids and crimp edges. Vents should be cut into the lid to release the steam.
10. Bake at 425 for ~15 minutes, to kick start the browning process.
11. Bake at 400 for ~45 minutes - 1 hour, till crusts are golden brown.
12. Serve hot, or cool down and freeze for reheating later.