Traditional French Canadian Meat Pie. Serve with Baked beans and Pickled beets.
Large potatoes, peeled
Finely chopped onion
Clove garlic, minced
Pastry for double-crust 9 inch [23 cm] pie
Cut up potatoes; cook in boiling salted water about 20
minutes or until tender. Drain and mash. In a Dutch oven brown pork;
drain off fat. Stir in onion, beef broth, garlic, bay leaf, salt, allspice, pepper, and cloves.
Cover; simmer for 20 minutes, stirring often. Discard bay leaf. Stir in mashed potatoes; cool.
Prepare pastry. Line pie plate. Trim even with rim. Fill with meat mixture.
For top crust, roll out remaining dough; cut slits. Place atop filling; trim to 1/2 inch [1 cm]
beyond rim. Seal; flute edge. Bake in a 400°F [200°C] oven about 30 minutes or till done. Let stand for 20 minutes.