This is a *very* moist tourtiere; especially a treat if you splurge and use butter in the crust. Granted, it is not a traditional tourtiere, especially with the celery, mushroom and bread crumbs -- thus, we call it Montreal-style. But we wanted one that was a bit richer tasting, and one that avoided the dryness that afflicts so many tourtiere recipes, even the beloved family ones that -- let's face it, can be so dry that everyone has to drown them in ketchup just to be able to choke them down.
Mix the salt and the flour; blend the shortening in; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. Set in refrigerator.
Chop the onions, garlic, celery and mushrooms. Set aside.
Start the pork browning in a large, deep skillet, or sauce pan along with the cinnamon, sage and clove. When the pink has gone away, stir in the onion, garlic, celery and mushroom.
Let cook a few minutes, and while that is happening, heat the stock, then add the stock in, and let simmer uncovered for about 35 minutes until only 2 or 3 tablespoons of liquid is left. Finally, stir in the breadcrumbs, then remove from heat.
Start oven heating to 180 C / 350 F / Gas Mark 4
While it is cooling a bit, line the bottom of a pie pan with half the pie dough. Fill with the meat mixture. Roll out and place top crust on. Make a few slits in top of crust.
Bake for about 45 minutes. Remove from oven, let stand for about 10 minutes, then slice and serve piping hot.
Instead of shortening in the crust, you can use butter for a richer crust.For the celery, you'll want about 3 medium stalks.For the mushrooms, you'll want about 4 large handfuls of button mushrooms.Instead of sage, you can use summer savoury.For the stock, you can use beef or vegetable.Instead of bread crumb, you can use 150 g of grated potato (1 cup / 5 oz / 1 medium potato) -- just add it earlier in the recipe at the start of the simmering period.