Makes 2, 9-inch pies

• 1.5 lb ground beef
• 1.5 lb ground pork
• 1 onion (very finely chopped)
• 1 tsp allspice
• salt and pepper
• 1 cup cold water
• 3 medium potatoes
• pie pastry for two double crust pies

Mix the beef, pork, very finely chopped onions in a large pot. Add allspice, salt and pepper as desired (if your allspice is fresh you need less than if the bottle has been sitting around a while). Add cold water (make sure the liquid comes to the top of the meat). Simmer on stove stirring often.

Drain off broth and cool to defat. Cook the potatoes in the broth until they are really soft. Mash the potatoes and stir them into the meat. Add a little of the broth if desired to make the meat less dry. Taste for seasoning and adjust as desired.

Roll dough and fill pies.

Brush the pie tops with an egg yolk whisked with a little water.

Bake at 425°F for around 40 minutes. Turn heat down to 350°F for another 15 minutes. Dough should look cooked.