Tourtière (French Pork Pie)

Ingredients

• 3 cups water
• 2.5 pounds lean ground pork
• 1 large onion , chopped
• 1 stalk celery , chopped
• 1 teaspoon salt
• 1 bay leaf
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground cinnamon
• 4 bakings potatoes , peeled and cubed
• 2 packages refrigerated pie crusts , 15 ounce

Instructions

1. 1

   Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.

2. 2

   Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.

4. 4

   Divide pork filling between crusts. Cover with top crusts; flute edges to seal.

5. 5

   Bake in the preheated oven until crusts are golden brown, about 45 minutes.