Tourtière

I'm looking for a good Tourtière recipe.

I can handle the pastry part, but I'm confused about the filling.

It seems there are many different versions, and given that I have only eaten this once, I really don't know what constitutes a 'good' recipe!

Is it...

just lean ground, or finely diced pork 

or

ground pork, veal, beef 

or a combination, and in what ratio?

Is it seasoned with...

ground black pepper

crushed celery seed

dash allspice

dash ground cloves

 apple cider

or...

 salt

 cinnamon

pepper

 dried summer savory

cloves

or perhaps...

thyme, savoury, sage, cinnamon and cloves?

Do I add a dash of Worcestershire Sauce?

Wikipedia says...

Tourtière is a meat pie originating from Quebec, usually made with finely diced pork and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.

Tourtière is not exclusive to Quebec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, and New Hampshire, early 20th century immigrants from Quebec introduced the dish.

There is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit, and game are often used inland. The name derives from the vessel in which it was originally cooked, a tourtière.

So fellow bloggers...do you have a favourite tourtière recipe?

I really would like to add this to my Christmas cooking répertoire.