Baked Pork/Potato Tourtiere Recipe

• 1 1/2 lb (675 g) grnd lean pork
• 1/2 c. (125 ml) white wine or possibly water
• 1 med onion, finely minced
• 1 x - 3 cloves garlic, finely minced
• 1 tsp (5 ml) celery seeds
• 1/2 tsp (2 ml) dry sage A healthy pinch of grnd cloves Salt and freshly grnd pepper to taste
• 3 med potatoes, boiled and mashed Pastry dough for a 2-crust, 9-inch (23 cm) pie, packaged or possibly your favorite recipe

1. Combine all ingredients except the potatoes and pastry dough in a large saucepan over moderate heat and cook till the meat is lightly browned.
2. Cover and simmer for 45 min.
3. Stir in the mashed potatoes and let cold.
4. Line a 9-inch (23 cm) pie plate with half the pastry dough and fill with the cooled pork mix.
5. Top with the remaining pastry dough and crimp the edges.
6. Cut 2 or possibly 3 vents in the top of the pie and bake in a preheated 450F (230C) oven for 10 min.
7. Reduce the heat to 350F (180C) and bake an additional 30 min.
8. Serves 6 to 8.

pork, white wine, onion, garlic, celery seeds, salt, potatoes

Taken from cookeatshare.com/recipes/baked-pork-potato-tourtiere-75353 (may not work)