My mother's version of a family tradition. My grandmother also made this, but did not add the potato. This crust is also less like a regular pie crust and stands up better to the contents of the pie. The spices in the recipe are subject to personal taste. I tend to prefer more clove. Serve with brown gravy and peas.
This came from Rachael Ray's "Get Real Meals" cookbook. We make them often for Sunday breakfast. They are very flexible. We have used several different combinations of leftover meats, cheeses and cooked vegetables. Even leftover taco meat was successful! Very budget friendly.