Tourtière

Description
Try serving the filling hot with potatoes or toast, or with a breadcrumb topping, or serve in a home made tortilla.

Ingredients

 * 1 lbs lean ground pork (or try beef)
 * 2 cloves garlic, minced
 * 1 onion, finely chopped
 * 1 tsp salt
 * 1 tsp crumbled sage
 * ½ tsp ground allspice
 * ¼ tsp ground nutmeg
 * ¼ tsp freshly ground black pepper
 * 1 pinch cloves
 * 1 cup chicken stock
 * 1½ cups cooked red kidney beans mash
 * double-crust pastry

Directions

 * 1) Stir-cook ground meat and onion until meat is no longer pink (regular ground meat is much less expensive than lean).
 * 2) Drain fat and return meat to the pan, add spices and stock.
 * 3) This will take about 15 minutes.
 * 4) Stir in mashed beans and simmer until liquid is just evaporated, about another 15 minutes.
 * 5) Cool filling about 30 minutes if making pie crust.
 * 6) Serve hot immediately, refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months.

Nutritional information
For ⅛ recipe:
 * 292 calories | 12 g total fat | 3 g saturated fat | 18 mg cholesterol | 16 g protein | 28 g carbohydrate | 454 mg sodium | 517 mg potassium | high fibre
 * Diabetic exchanges: 1½ starch, 2 protein, 1 fat choice . The recommended gluten-free pastry adds 184 calories, 1 starch choice, 1½ fat.