Traditional Tourtiere

Crust
1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts

Filling
3/4 lb (375 g) ground pork
3/4 lb (375 g) lean ground beef
1 medium onion, chopped
1/3 cup (75 mL) white wine or water
1/4 tsp (1 mL) sage
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) garlic powder
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) pepper
1 bay leaf
3/4 cup (175 mL) cooked, mashed potatoes

Adjust oven rack to lowest position. Heat oven to 400°F (200°C).
Prepare pie crust according to package directions for Two Crust Pie using 9" (23 cm) pie plate.

In medium saucepan, brown pork and beef with onion. Drain fat. Add remaining ingredients, except potatoes. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Remove bay leaf. Stir in mashed potatoes. Spread filling evenly into pie crust. Top with second crust; flute edges as desired. Cut slits in top crust to vent. Bake for 35 to 40 minutes or until crust is golden brown. Cover edge of crust with strips of foil after first 15 minutes of baking.

Makes: 6 servings

Kitchen Tip: Betty Crocker* Homestyle Mashed Potatoes make this recipe even easier. Decorative Tip: Instead of making slits in top of crust, take a small cookie cutter (about 1-inch (2.5 cm) in size) and make cut outs on top crust. Place crust on top of filling. Brush bottom of cut outs with water and place cutouts on top of pie crust.