In saucepan combine all ingredients except potatoes and pie crust.
Stir frequently over low heat while cooking until the pork loses its pink colour
and the liquid is reduced to half its volume (about 3/4 hour).
Meantime,boil, drain, peel and mash potatoes.
Add to meat mixture and cool.
Don't add too much potatoes, there should only be enough to hold the meat mixture together, there should be more meat than potato. (Save any leftover mashed potato for potato cakes.)
Taste the meat and potato mixture and add more salt and pepper to taste, if necessary.
Line a 9" pie pan with the pastry and fill with meat mixture.
Cover with pastry lid, seal and flute edges.
Bake at 450 degrees for 10 minutes and then lower to 350 degrees for about 30 to 40 minutes.
This pie is also wonderful chilled, sliced, and served as a starter.