Yield: 2 Servings
|6 xes||Or 7 medium potatoes|
|1½ pounds||Medium ground beef|
|1 large||Onion, diced|
|¼ teaspoon||Garlic salt|
|\N \N||Salt and pepper to taste|
|\N \N||Pastry for 2 double-crust|
|\N \N||9-inch pies|
COMMENTS: The large quantity of potatoes and modest amount of seasonning seems to reduce the beef flavor. We vote for a little less potato and an extra pinch of spice. Boil potatoes and mash coarsely.
Heat oil in large, heavy duty frying pan and brown beef and onion.
Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper.
Preheat oven to 400'F.. Line two 9-inch pie pans with pastry. Using slotted spoon, fill pans with meat mixture. Cover with top crusts, cutting vents so steam can escape. Bake= in preheated oven for 45 minutes or until golden-brown. Makes two tourti=8Ares. from the Montreal Gazette December 5 1984