The Finest French Meat Pie



1 pound ground beef, 8 ounces ground pork

12 cup finely chopped onion

12 cups of water

2 large peeled and quartered potatoes

12 tablespoon salt

14 tablespoon allspice

14 tablespoon ground cloves

18 teaspoon black pepper

1 pie crust (double crust)


In a medium saucepan, combine the beef, pork, onion, and water.

Cook, covered, over low heat until the ground beef and pork are thoroughly cooked, about 30 minutes.

In a small saucepan, cover the potatoes with water and cook until tender; drain.

Combine with the meat mixture.

Remove from heat and stir in the salt, allspice, cloves, and pepper.

Using a potato masher, mash the mixture.

On a lightly floured surface, roll the pastry into two 11-inch circles.

1 pastry should fit into a 9-inch pie plate.

Fill halfway with the meat mixture.
Cover with the rest of the pastry, fluting the edges and cutting several vents.
Bake for 20 minutes at 450°F, or until the crust is golden brown.