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.