Tourtiere

Mashed potato:

1 large Russet or Yukon gold potato, peeled and cut into small pieces.

Boil in lightly salted water till soft, mash with a bit of butter and cream.  Set aside.

Meat filling:

1 sm onion finely chopped
1 clove minced garlic
1 pound ground beef
1 pound ground pork
1/2 tsp  poultry seasoning (I substitute a bit of sage and thyme)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
pepper
1/2 cup potato water or chicken broth

Saute the onions and garlic til soft, add the meat.  Cook til no longer pink, spoon of about half the fat.  Add the spices and liquid, then simmer for about ten minutes.  Set aside to cool for a few minutes then stir in the mashed potatoes.

Pie:

Add filling to a pastry lined pie plate.  Brush beaten egg around the edge to seal the top, then cover with top crust.  Fold the edges, then brush top with egg wash.  Cut vent holes in the top with a knife.

Bake at 400ºF for 30 minutes or until crust is golden brown.  Let cool for ten minutes or so then serve.  This is also good as room temperature leftovers.