Title: Tourtiere #2 (canadian)
 Categories: Meats, Main dish
      Yield: 6 Servings
 
      2 lb Pork; ground
      1 lg Onion
      1    Garlic clove
    1/8 ts Mace; ground
    1/8 ts Sage; ground
      1 sm Potato
    1/4 c  Raisins
           Pepper to taste
           Water; boiling
           Pastry for double crust pie
 
  Finely mince onion and garlic. Peel and grate potatoes. Place pork,
  onion, garlic, mace, sage, grated potato and raisins in large heavy
  pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
  medium hear or till meat is no longer pink and water is absorbed, 30
  to 45 minutes. Stir frequently, reducing water if necessary to avoid
  boiling. Remove from heat and set aside to cool. Skim off excess fat.
  Preheat oven to 400øF. Meanwhile prepare pastry. Line a pie plate
  with half of the pastry. Prick with fork and bake 10 minutes. Cool to
  room temperature. Pour cooled meat mixture into pie shell. cover with
  top crust. Crimp and seal edges and cut vents to allow steam to
  escape. Bake 10 minutes. Reduce heat to 350øF and bake 30 more
  minutes or till crust is light brown and filling is bubbly. Serve hot.