Sorry, the recipes for tourtiere and Nanaimo bars are closely guarded Canadian secrets, like formula X9 and the 11 herbs and spices. I understand the original is in a guarded vault near the Canadian maple syrup reserve.
Such a good recipe and accompanying story that you need to read it.
It seems that Americans take the same basic recipes from all over the world and truly melt them into a single pot.
My mother from East Germany had a similar dish that she baked whenever we could afford the cost. Always mixed in beef or pork with venison to cut the gamey taste of the wildlife.