Tourtiere

• 1 pastry for double-crust pie
• 1 12 lbs ground pork
• 34 cup water or 34 cup pork broth
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon marjoram
• 12 teaspoon dry mustard
• 12 teaspoon sage
• 12 teaspoon thyme
• 12 teaspoon allspice
• 12 teaspoon cinnamon
• 12 teaspoon ground celery seed
• 14 teaspoon ground cloves
• 1 baking potato, peeled, boiled, and mashed

1. mix pork, water and all the seasonings in a saucepan.
2. bring to a boil and simmer for 30-40 minutes, until most of the water is evaporated.
3. cool and stir in mashed potato.
4. add salt and pepper to taste.
5. fit bottom crust into pie pan and add filling.
6. adjust top crust over and cut steam vents.
7. bake at 450 f for 15 minutes.
8. reduce heat to 375 f and bake for 40 minutes.

pastry, ground pork, water, onion, garlic, salt, marjoram, mustard, sage, thyme, allspice, cinnamon, ground celery, ground cloves, baking potato

Taken from www.food.com/recipe/tourtiere-520170 (may not work)