In a large sauté pan, brown the ground beef and pork.
When the meat is cooked, drain the excess fat and add the sautéed onion.
Transfer to a large bowl and add the mashed potato, seasoning and spices. Mix thoroughly.
Moisten with the consommé as needed (the meat mixture should be moist but not dripping in liquid).
Line two 9-inch round disposable cake tins with pastry.
Add the filling.
Top with more pastry.
Make an egg wash by combining 1 egg yolk mixed with 1 tablespoon water if desired.
If you have leftover pastry, make little pastry stars or bells and place on top of the tourtière as extra decoration.
Place in freezer.
When ready to cook, preheat an oven to 450˚F. Bake at 450˚F for 20 minutes.
Reduce heat to 325˚F and bake for another40 minutes.
The crust should be nice and golden brown. If baking without freezing, change the cooking times to 10 minutes and 25 minutes respectively.
* According to my mom, her best results come from following the recipe on the Tenderflake Lard package. This recipe makes up to three double crust (the shell and the top) pies, or at least two doubles and one pie shell. You will need 1 package Tenderflake Lard, 5 1/2 cups all-purpose flour and 1 egg.