Ingrients & Directions

1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
1/4 c Old-fashioned rolled oats
Pastry for double crust pie

This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence.

Yield: 6

In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is


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