(French Canadian meal from St. Lawrence River region)

3 tbsp. butter
2 c. chopped onions
2 c. chopped mushrooms
2 c. fine soft bread crumbs
2 lbs. ground pork
Pastry for 2 (8 inch) double crust pies
1 tsp. pepper
1/2 tsp. each salt, thyme and savory
1/4 tsp. ground ginger
Pinch each cloves and nutmeg
3/4 c. beer or chicken stock

In large skillet melt butter. Add onions and mushrooms. Cook covered and stirring occasionally over medium heat until consistency of coarse puree, about 15 minutes. Stir in bread crumbs. Transfer to bowl, set aside.

Add pork to skillet; cook, stirring to break up any large pieces, for 5-10 minutes or until no trace of pink remains. Drain off fat. Stir in pepper, salt, thyme, savory, ginger, cloves and nutmeg. Add beer or broth and mushroom mixture to pan. Increase heat to medium high and cook, stirring, until most of liquid evaporates but mixture is still moist, about 5 minutes. Cool completely. Spoon into pastry lined pie plates; cover with top crust. Seal and crimp edges. Can be frozen at this point for future, if desired. Makes two 8 inch pies.

To bake: There is no need to defrost before baking. Using fork prick vents in crust. Brush lightly with milk. Bake in 450 degree oven for 45-55 minutes or until crust is golden and filling is heated through. Shield edges with foil if necessary.