Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground pork (try beef)
   2      cloves        garlic -- minced
   1                    onion -- finely chopped
   1      teaspoon      salt
   1      teaspoon      crumbled sage
     1/2  teaspoon      ground allspice
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      freshly ground black pepper
   1      pinch         cloves
   1      cup           chicken stock
   1 1/2  cups          cooked red kidney beans mash
                        double-crust pastry

Preparation:

Try serving the filling hot with potatoes or toast, or with a breadcrumb topping, or serve in a home made tortilla. Stir-cook ground meat and onion until meat is no longer pink. (Regular ground meat is much less expensive than lean.) Drain fat and return meat to the pan, add spices and stock. This will take about 15 minutes. Stir in mashed beans and simmer until liquid is just evaporated, about another 15 minutes. Cool filling about 30 minutes if making pie crust. Serve hot immediately, refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months.

Nutritional Information:

1/8 recipe - 292 calories, 1 1/2 starch, 2 protein, 1 fat choice 12 grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams protein, 28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high fibre