1-1/2	lb.	ground lean pork
1/2	C	white wine or water
1	medium	onion, finely chopped
1 to 3	cloves	garlic, finely chopped
1	tsp.	celery seeds
1/2	tsp.	dried sage
pinch		ground cloves
		salt and pepper to taste
3	medium	potatoes, boiled and mashed
9 inch	2 crust	pastry dough

Combine all ingredients except the potatoes and pastry dough in a large saucepan over moderate heat and cook until the meat is lightly browned. Cover and simmer for 45 minutes. Stir in the mashed potatoes and let cool. Line a 9 inch pie plate with half the pastry dough and fill with the cooked pork mixture. Top with the remaining pastry dough and crimp the edges. Cut 2 or 3 vents in the top of the pie and bake in a preheated 450F oven for 10 minutes. Reduce the heat to 350F and bake an additional 30 minutes. Serves 6 to 8.