Ingredients

• 4 lbs ground lean pork
• 3 lbs lean ground beef
• 5 medium potatoes (boiled and mashed)
• 1 1/2 tablespoons salt
• 2 teaspoons pepper
• 2 large onions (chopped)
• 2 tablespoons dried celery flakes
• 1 tablespoon poultry seasoning
• 1 tablespoon sage
• 1 1/2 cups water

Instructions

1. Cut boil and mash potatoes with a bit of milk and set aside.

2. In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.

3. Once cooked drain liquid from meat mixture and replace with water and add potatoes.

4. Mix well and refrigerate over night.

5. Prepare pastry and divide dough for 6 double crust pies.

6. Refrigerate pastry over night.

7. Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.

8. beat 1 egg with a tbsp of milk.).

9. Bake at 425* for 25-30 minute.

10. Cool and freeze in freezer bags up to 6 months.

11. Reheat from frozen at 350* for 45-50 minute.