To make a tourtiere, a French meat pie, first preheat the oven to 400 degrees Fahrenheit. Roll out a store-bought double-crust pastry dough into two circles big enough to cover a 9-inch pie pan. Line the pie pan with one half of the dough, and set aside the other.
Heat 1 tablespoon of light olive or canola oil over medium-high heat, and add 1/2 cup of ground pork and 1/2 pound of ground beef. Brown the meat along with 3/4 cup of chopped onion, 1 finely chopped clove of garlic, 1/3 cup of shredded carrots and 1/4 cup of finely chopped celery. Cook the ingredients until the meat is thoroughly cooked and the vegetables are soft.
Strain away any excess grease, and then add 2/3 cup of beef stock and 2 teaspoons of cognac. Season the mixture with 3/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Add 1/4 teaspoon of dried sage, 1/4 teaspoon of dried thyme, and 1/16 teaspoon each of ground cloves, ground cinnamon and grated nutmeg. Turn the heat down to medium-low, and cover the pan. Allow the stock to simmer for 15 to 20 minutes.
Stir in 1 tablespoon of dry bread crumbs, and allow them to soak for three minutes. Transfer the meat filling to the pie pan, and place the reserved pie crust dough over the top. Seal the edges, and cut slits in the top to vent. Bake it for 12 minutes, and then turn the oven temperature down to 350 degrees Fahrenheit and continue to bake until the pastry turns golden brown, about 25 to 30 minutes.