- For the pastry, combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling.
- Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.
- In a large sauté pan or skillet, sauté beef and/or veal over medium heat until no longer pink. Drain off excess fat, add onions and seasonings and sauté until tender, about 10 minutes.
- Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.
- Preheat oven to 375°F. On a lightly floured surface, cut dough in half, roll out to just less than ¼ inch thickness and line an 8 inch spring form pan. Fill with tourtière filling. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with egg-wash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve.
Tourtière can be made up to 2 days in advance and reheated in a 300°F oven.