Tourtiere(French Meat Pie)

• 3/4 lb. ground pork
• 3/4 lb. ground hamburg
• 1/8 tsp. each: nutmeg, mace, salt and pepper
• pinch of cayenne pepper
• 1 clove garlic, chopped
• 1 c. water
• 1/2 c. powdered potatoes
• 1 medium onion, chopped
• 1 bottom crust and 1 top crust for 10-inch pie
• cayenne pepper (optional)

1. Put first 9 ingredients in a pot; mix well.
2. Bring up to simmer.
3. Cook for 30 minutes, covered, stirring occasionally. Take cover off and cook for 10 more minutes.
4. If there is a lot of liquid, remove about half, taking some of the liquid to make a thick mashed potato.
5. Add potato mixture to the meat; pour into bottom crust.
6. Put on the top crust; put in 6 to 7 vent holes. Bake in a 425u0b0 oven for 10 minutes; lower to 350u0b0 for 30 minutes. Take out when light brown on the top.
7. You may vary the proportions according to your taste.

ground pork, ground hamburg, nutmeg, cayenne pepper, clove garlic, water, powdered potatoes, onion, crust, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415505 (may not work)