Tourtiere (Meat Pie)

Place all of the ingredients except for the bread crumbs in a saucepan. Bring to a boil and cook uncovered over medium head until the meat is no longer pink, about 20 minutes.

Remove from heat and stir in bread crumbs, about 1/4 cup, stir and let sit for about 10 minutes. If the liquid is sufficiently absorbed by the bread crumbs do not add any more. If it's not, then add more bread crumbs. You want a consistency almost like cooked cream of wheat.

Let cool a little and pour into pasty lined pie pans. This recipe usually makes 2 pies, but sometimes you get more. Cover with a crust and bake at 400 degrees F until golden brown. Serve hot.

NOTE: These pies freeze well once cooled. To reheat just put in oven right from freezer and reheated. You can use 2 lbs. of pork. I have also used ground venison and ground goose meat.