Meat Pie (Tourtiere)

• 1 lb lean ground beef
• 1 lb ground lean pork
• 1 large onion (diced fine)
• 1 stalk celery (diced fine)
• 1 large potato (small cubes)
• 4 garlic cloves (crushed)
• 6 whole cloves
• 1 teaspoon allspice
• 1 teaspoon sage
• 1 dash pepper
• 24 ounces beef bouillon
• pie crust, top and bottom

1. In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
2. Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
3. This recipe works equally as well in a slow cooker.
4. Use a potato masher to mash meat/potato mixture to desired consistancy.
5. Drain off excess liquid-cool meat mixture& remove any visible cloves.
6. Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
7. Bake at 425 for approximately 45 mins or until the crust is golden brown.

lean ground beef, ground lean pork, onion, celery, potato, garlic, cloves, allspice, sage, pepper, beef bouillon, pie crust

Taken from www.food.com/recipe/meat-pie-tourtiere-21803 (may not work)