Susan Semenak has published an article in The Montreal Gazette, pointing out that the various recipes for tourtière vary from region to region. She points out that in Quebec City, tourtière is called pâté a la viande and is made with diced or cubed pork (and even rolled oats.) Indeed, I did later prove by other means that the majority of my mother's ancestry came from Quebec City and its suburbs. The spices used in tourtière also are an indication of the region of Quebec where our ancestors lived.
You can read more about tourtière genealogy at http://www.montrealgazette.com/a8re/7683786/story.html.
What family recipes were handed down through the generations in your family? Is anyone in your family recording those recipes for future generations? After all, it is your heritage.