French Tourtiere 

1 onion, chopped
1/2 clove garlic, crushed
2 tablespoons bacon drippings
1 1/2 pounds ground pork
3/4 cup broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped
mace, savory, and/or sage to taste
2 tablespoons cream
2 - 9 inch crusts pie pastry
                   
1. In a saucepan, sauté onion and garlic in bacon drippings
   until light brown. Add ground pork. Cook until light
   brown, stirring until crumbly; drain. Stir in broth, salt and
   pepper. Cook for 10 minutes or until liquid is nearly
   absorbed. Add spices and parsley. Cool to room
   temperature. 
2. Spoon filling into pastry lined 9 inch deep dish pie plate.
   Top with remaining pastry; seal edges and cut vents.
   Brush with cream. 
3. Bake at 425 degrees F for 20 minutes. Reduce temperature to
   350 degrees F. Bake for 20 to 30 minutes longer, or until
   golden brown.