Aunt Johanne's meat pie Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 6 uncooked pie crust 20 cm (8 in)
• 1.360 kg (3 lb) lean ground meat, to taste (pork, veal, beef)
• 280 g (2 cups) potatoes, raw, peeled and grated
• 360 g (1 1/2 cups) water
• 1 yellow onion, finely chopped
• 10 ml (2 tsp) salt
• 1 ml (1/4 tsp) ground cinnamon
• 0.5 ml (1/8 tsp)  ground cloves
• 0.5 ml (1/8 tsp) pepper
• 1 beaten egg, to brown the crust

PREPARATION

1. In a large saucepan, combine all the ingredients.
2. Bring to a boil, stirring constantly with a wooden spoon.
3. Simmer, uncovered, for 45 minutes, stirring frequently. If there is too much liquid, remove a little (but not too much so as not to dry out the meat which will absorb the excess liquid when cooled).
4. Let the preparation cool completely in the refrigerator before placing it in the pie crusts.
5. Traditional cooking: preheat the oven to 180 °C (350 °F).
   Hypotoxic cooking: preheat the oven to 110 °C (230 °F).
6. Line the bottom of the pie plates with a pie shell. Distribute the pie mixture evenly among the 3 layers.
7. Place another shell on top of each, taking care to brush the edges with the beaten egg to seal well.
8. Make incisions on the top to allow steam to escape;  brush with the beaten egg for a nice wash.
9. Bake on the lower rack for the time indicated above for the chosen cooking method or until the crust is golden brown.