1 1/2 lb. ground lean pork
1 sm. onion, minced
1/2 c. boiling water
1 clove garlic, chopped
1/4 tsp. ground cinnamon
Pinch of ground cloves
1/4 tsp. celery salt
1/4 tsp. black pepper
1/4 tsp. sage
1 1/8 tsp. salt

1. In a heavy 3 quart saucepan, saute meat and onion. Drain. Return to pan. Add remaining ingredients. Cover and cook about 45 minutes or until about half the liquid has evaporated. Add 3 medium sized potatoes cooked and mashed or 1 cup instant potatoes to cooked meat mixture. Cool.

2. Preheat oven to 450 degrees.

3. Prepare two-crust pastry. Roll out half and line a deep 9 inch pie plate. Fill with cooled meat mixture. Roll out remainder of dough and cover pie. Flute and seal edges; slash top crust.

4. Bake in preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking 30-40 minutes longer. May be made ahead and frozen.