Begin by heating the canola oil in a large sauté pan over medium-high heat. Add the finely chopped onion and minced garlic, stirring occasionally as they soften and become fragrant, approximately 5 minutes. This step ensures the base of your filling is flavorful and aromatic. Next, introduce the ground beef and pork into the pan, sprinkling in the savory spices—dried summer savory, ground clove, nutmeg, salt, and pepper. Stir well, cooking until the meat browns evenly, developing rich, caramelized notes. Pour in the beef stock and bring it just to a simmer, then lower the heat to medium-low. Grate the small russet potato directly into the mixture, stirring to combine. Allow this to cook gently, stirring occasionally, until the liquid has nearly evaporated—about 15 minutes. Remember to remove the bay leaf before seasoning the filling with additional salt if necessary. For best results, remove the pan from heat and refrigerate the filling until fully chilled; a cool filling helps maintain the crust’s flakiness during baking. Preheat your oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of shortcrust pastry to less than a quarter-inch thickness. Fit this dough snugly into a 9-inch pie plate. Evenly distribute the cooled meat mixture into the crust, spreading it out gently. Roll out the remaining pastry disc to the same thickness, then cut a small hole in the center to allow steam to escape during baking. Place this lid over the filling, trimming any excess pastry to leave a half-inch overhang. Crimp the edges firmly to seal in the delicious filling. Finally, brush the top crust with the beaten egg to achieve a beautiful, glossy golden finish. Bake the tourtière in the preheated oven for approximately 45 minutes, or until the crust is deeply golden and crisp. Once baked, allow the pie to cool for 15 minutes before slicing, which helps the filling to set and makes serving easier. Enjoy your classic tourtière warm, sharing a taste of heritage and comfort with your loved ones.