Source:

Angela Creighton

Serves/Makes:4 or more

Ingredients

• 1-1/2 lbs (.7 kg). lean ground pork
• 1 medium onion, chopped
• 1/2 cup (125 ml) celery, chopped
• 2 cloves garlic, minced
• 1 small carrot, grated
• 2 tsp (10 ml) poultry seasoning
• 1/4 tsp (1 ml) allspice
• 1/4 tsp (1 ml) cloves
• 1/4 tsp (1 ml) cinnamon
• 1/4 tsp (1 ml) savory
• 1/4 tsp (1 ml) pepper
• salt, to taste
• 1 cup (225 ml) mashed potatoes
• pastry for an 8" two crust pie

Preparation

• Brown meat and onion.
• Drain fat and mix with other ingredients.
• Fill pie shell with meat mixture and cover with top crust.
• Crimp and seal the edges and make slits on the top.
• Make foil collar for edge of crust so that the edge does not burn.
• Bake at 400 degrees (200 C.) for 20 minutes.
• Reduce heat to 325 degrees (175 C.) and bake for an additional 20 minutes.

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