Gluten Free Tourtière, the original recipe from my paternal grand-mother in Québec. Ingredients:

Dairy Free Pie Shell (White rice flour, brown rice flour, arrowroot, tapioca starch, margarine, water, vegan sour cream, rice vinegar, sugar, salt, xanthan gum) pork, potatoes, onions, spices.

Bake straight from frozen at 375 degrees for about an hour, or until golden brown.

Reheat at 375 degrees for about 25-30 minutes.