(6 servings)

1 lb Pork - ground
1 Onion - minced
1 ts Poultry seasoning
1 Tomato - small, cooked and
Mashed
Salt and pepper
Pastry for 1 double-crust
Pie

Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere
Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit!
Servings: 6