• 1 lb ground beef
• 8 ounces ground pork
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup water
• 2 large potatoes, peeled, cut into quarters
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon pepper
• 1 double crust pie crust
Combine beef, pork, onion and water in a medium saucepan and mix well.
Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
Boil the potatoes in water to cover in a small saucepan until tender; drain.
Add to the meat mixture. Add the salt, allspice, cloves and pepper and mix well; remove from heat.
Mash the mixture with a potato masher. Roll the pastry into two 11-inch circles on a lightly floured surface.
Fit 1 pastry into a 9-inch pie plate. Fill with the meat mixture.
Cover with the remaining pastry, fluting the edge and cutting several vents.
Bake at 450′ for 20 minutes or the crust is golden brown.