Quebec style Tourtiere or Meat Pie

**  The secret to a firm tortierre is adding some mashed potato.  This holds the meat together; otherwise it can be quite crumbly....

1 kg lean ground pork
1 tablespoon minced garlic
1 onion, finely chopped
1 cup chopped celery 
1/2 tsp ground black pepper 
1/4 tsp each: nutmeg, ground cloves, allspice 
1 cup beef broth 250 mL 
3 cups mashed potatoes 
Premade pastry for one double crust pie 

In a fry pan add pork, garlic, onion, celery, pepper, nutmeg, cloves and allspice.  Cook until brown.  Add broth and cook for 20 minutes.  Lower heat and cook for another 10 minutes.  Remove from heat and let stand 10 minutes.  Mix in mashed potato and chill.

Add filling to a premade pie shell; making sure to score the top so heat can escape while cooking.  Brush with well-mixed egg whites to get a nice golden brown crust.  Cook at 350 for 40 minutes or until pastry is golden brown.

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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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