This recipe is traditionally French-Canadian. It was published in a cookbook by the reverend Mother "to aid the sisters in being good cooks". It reminds me a little of a Cornish Pasty. (Beef or veal may be used for half of the pork.)
1Combine meat, onions, and water in a pan. Mix well. Stir while bringing the mixture to a boil. Lower heat and simmer for 20-25 minutes.
2Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
3Line pie plate with one crust. Add cooled mixture and cover with second crust as you would a regular pie. Make 3 one-inch openings in top crust to allow steam to escape. Bake at 400º until golden brown. Serve hot. The pie can be refrigerated or frozen for later use.