Just for kicks, a recipe that I am currently making Vegetarians, vegans, you might want to avert your eyes!→[More:]I can't recall the story of where my anglo Mom came up with this pretty traditional recipe for an all-pork Canadien meat pie, but it's butt simple to make and man-alive it's really tasty. It's a Christmas Eve tradition in my family, but I have some meat cooling right now...I try not to leave it until Christmas!

Tourtiere

3 lbs ground pork (I like to spend a little more and get mine from my favourite local butcher)
2 medium onions, chopped fairly finely
3 cloves of garlic, chopped
1/2 tsp fresh ground black pepper
1 TBSP salt (cut this back a bit if you wish...I am not a salt freak, but I do like a bit of saltiness in my tourtiere)
1 tsp ground cloves
1 tsp allspice

1/4 cup of rolled oats (to be added at the end)

Throw the pork in a pot, add a little water to help it boil instead of brown, maybe 1/2 cup.

Add the rest of the stuff...I usually let the pork, onions and garlic get a good bit going before I add the spices.

Cook the meat...I think it takes about 20 minutes until I am happy it's fully cooked. Take it off the heat, and add the rolled oats, mix it all up...the rolled oats absorb the liquid.

Now, in the past, when I bought grocery store ground pork, this pie gave me some wicked indigestion. Now that I buy a nicer, leaner ground pork from my butcher, it doesn't. If you think it's too fatty, drain a bit of the fat off, but it will mean a drier pie. It still tastes great though.

Once the meat has cooled, you have enough meat for two pies. I am a poor pastry chef, so I buy the ready made pie shells.

Anyway, once you have the meat pie put together (this pie obviously needs a top) bake at 425 degrees for 10 minutes, then turn the heat down to 375 degrees and let it cook for another 30 minutes.

Remove from the oven and enjoy my mecha friends, enjoy.