Southern Massachusetts/Rhode Island you find "french style meat pies" and every family has a recipe. Its basically cooked ground meat (beef, veal, pork - what have you) cooked with onions and spices, mixed with mashed potatoes so its solid and baked in a two crust pie.
Diners, Drive-Ins and Dives toured Morin's Diner in my old hometown, and posted the recipe.http://www.foodnetwork.com/recipes/10-inch-french-meat-pie-recipe/index.html
Here is my recipe (much easier but less authentic)
You need enough pie crust for a two crust pie. Store bought works just fine. While the crust is warming up get out your frying pan. A couple of handfuls of chopped onions (maybe 1/2 cup to a cup full, I keep a bag of chopped onions in the freezer) plus a pound of any ground meat. Last one I used meatloaf mix (beef, veal & pork). Brown the meat and onions. add spices. My Mom just used salt and pepper but I use salt, pepper, garlic powder and onion powder. If you have just pork or ground turkey* you might want sage or something else. Its very mix and match.
Add a little water (1/4 cup?) then start adding dry instant mashed potatoes. A handful at a time until it won't really absorb anymore. If you prefer to use real mashed potatoes eliminate the water and drain the meat.
Put the meat into the bottom crust, pat down firmly and put the top crust on and seal it. Cut some vents in the crust and bake at 425 until golden (30-45 minutes). Serve with gravy - what type depends on the meat.
*with ground turkey used the pre-seasoned stuffing instead of potatoes.