2 1/2 lbs. lean ground pork butt
1/2 lb. ground round or chuck
1 onion, chopped
3 med. potatoes
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp. cinnamon
1/4 tsp. cloves

Pastry for 3 double pies. (Not quite as rich as for fruit pies). Cook meat, onions, salt and pepper in kettle to which a little water has been added to start meat cooking. Cook until meat changes color and stir often to keep meat fine. Cook potatoes separate. Mash very smooth. Add potatoes and spices to meat and cook 15 or 20 minutes longer. Cook pies 10 to 15 minutes in hot oven, then 25 minutes more in medium oven. Pies freeze well.