TORTIERRE

1/2 lb.lean ground round

1/2 lb. ground pork

1/2 tsp. salt

1/2 tsp. each: allspice cinnamon cloves and nutmeg

2 medium potatoes, pared and diced

1 medium onion, finely chopped (1/2 Cup)

9” pastry-lined pie plate plus top crust pastry

(unbaked)

Fry the meat in a 10” skillet over moderately low heat,

crumbling it into small particles with a fork.

When the meat has lost its red color, mix in salt and

spices Set aside.

Boil the onion and Potato in a small saucepan until tender.

Drain (save liquid) and mash, adding enough liquid to have

“mashed potato" consistency. Add to meat in skillet.

Mix well. Spoon meat mixture into lined pie plate. Cover with top Pastry

and seal well. Make Several vents in top crust.

Bake at 425 degrees for 30 minutes. Cool, cover and

refrigerate. When ready to serve, reheat at 350 degrees for 45 minutes. Serve

immediately. Don’t fight over the big piece.