Meat Pie (Tourtiere) - cooking recipe

Ingredients

1 lb lean ground beef
1 lb ground lean pork
1 large onion (diced fine)
1 stalk celery (diced fine)
1 large potato (small cubes)
4 garlic cloves (crushed)
6 whole cloves
1 teaspoon allspice
1 teaspoon sage
1 dash pepper
24 ounces beef bouillon
pie crust, top and bottom

Preparation

In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
This recipe works equally as well in a slow cooker.
Use a potato masher to mash meat/potato mixture to desired consistancy.
Drain off excess liquid-cool meat mixture& remove any visible cloves.
Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
Bake at 425 for approximately 45 mins or until the crust is golden brown.