1 lb. lean ground beef
1/2 lb. ground pork
1 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
3/4 tsp. cinnamon
1/8 tsp. cloves
1 c. cooked potatoes, riced
1 unbaked 9" pie shell
Pastry for top crust

Combine first 8 ingredients in large pot. Bring to a boil, stirring often. Simmer, uncovered until no pink remains in meat.

Potatoes should be smooth and free from lumps. Add to meat mixture. It should be moist and thick. Cool thoroughly.

Fill pastry shell with mixture. Dampen edges. Fit pastry over top. Press and crimp to seal. Cut slits in top. Bake in oven, 350 degrees, until browned, about 45 minutes. Cut into 8 small wedges. Double recipe to allow larger servings for 8 people.