Canadian Meat Pie (Tourtiere)

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.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven; peel and mash the potato.
2. Place the potato, ground pork, onion, mushrooms, spices and water in a large frying pan and simmer until very thick, for about one hour.
3. Meanwhile, prepare your pastry; line a deep-dish pie plate with pastry.
4. Spoon in filling, spreading evenly & cover with top crust.
5. Brush with beaten egg and sprinkle with paprika, if desired; cut steam vent.
6. Bake for 50 minutes at 350 degrees F (175 degrees C); if edges brown too fast, cover with a strip of foil.