Tourtiere 1959 - cooking recipe

Ingredients

1 lb ground pork
1/2 cup light cream or 1/2 cup Carnation Evaporated Milk
1 chopped onion
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried mustard powder
1/8 teaspoon nutmeg
1 potato, boiled drained and mashed
1 dash hot sauce (optional)

Preparation

Boil peeled potato, drain and mash let cool.
Combine the minced ground pork with the cream and the onion, garlic, and spices.
Heat to boiling, and break up the meat as its cooking.
Cook on a simmer for 25 minutes, until all the liquid has evaporated.
Remove from heat and stir in the mashed potato.
Chill until cold.
Prepare your favourite savoury pie crust for a double pie.
Line pie plate with bottom crust, and place filling evenly into shell.
Top with top crust.
Vent slightly.
Pie now can be frozen for future baking, or baked now.
Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
Let pie rest 5 minutes, before cutting.
Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.