Prep 20 mins
Cook 1 hr 30 mins
Posting this for ZWT (Canadian Region). it is described as a typically French Canadian main dish. I must say it sounds good though I admit I will probably play with the seasonings some when I make it.
- 1 1⁄2 lbs ground pork
- 1 large baking potato
- 1 large onion, minced
- 1 garlic clove, minced
- 1⁄4 celery, diced
- 1 cup mushroom, sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground thyme
- 1 dash ground allspice
- 1⁄2 cup water
- 1 (9 inch) pastry for double-crust deep dish pie
- 1 egg
- 1⁄4 teaspoon paprika
- Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven; peel and mash the potato.
- Place the potato, ground pork, onion, mushrooms, spices and water in a large frying pan and simmer until very thick, for about one hour.
- Meanwhile, prepare your pastry; line a deep-dish pie plate with pastry.
- Spoon in filling, spreading evenly & cover with top crust.
- Brush with beaten egg and sprinkle with paprika, if desired; cut steam vent.
- Bake for 50 minutes at 350 degrees F (175 degrees C); if edges brown too fast, cover with a strip of foil.