Looking for an authentic tourtiere recipe

My in-laws always served tourtiere sometime over the holiday period. I'm quite sure it wouldn't match what their New France ancestors would have made.

So I thought I'd ask my fellow permies if they had any old recipe books that might give me the real scoop? Preferably passed down many generations?

There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière

https://en.wikipedia.org/wiki/Tourti%C3%A8re

One of my favorite Chefs, Chef John aka John Mitzewich has offered this one:

https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian-meat-pie/

From the comments:

Darwyna A Facteau said, This is the closest to the actual tourtier that my grandmother made. She grew up on the Canadian border in upstate NY in the early 1900's. This pie was a result of leftover beef, pork and potatoes at the end of the week. They ate this for dinner and my grandfather took slices to the fields of their farm for lunch. I now make it as part of my Christmas brunch to ensure my children remember their roots.

I love all the different meat pies that have been shared here on the forum and I hope other will share their thoughts on Tourtière.