Ingredients

2 lb. ground lean pork
1 lb. ground beef (chuck)
2 lg. onions, chopped
1 clove garlic, chopped
2 1/2 tsp. poultry seasoning
2 tsp. salt
1 tsp. celery salt
2 tsp. pepper
1/2 tsp. sage
1 C. water
3 med. potatoes, cook and mashed
2 (double) 9″ pie crusts

Cooking Instructions

Combine pork, beef, onion and garlic in a large skillet and cook until the meats lose their pink color. Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover and simmer for 20 minutes. Uncover and simmer for 10 more minutes. Remove from heat and stir in potatoes. Cool. Prepare pie crusts for two 9″ pies. Fill with meat mixture and adjust top crust. Cut small slits near center for steam to escape. Bake at 425º for 15 minutes, then 350º for 25 minutes. Store in refrigerator. Can be served cold or heated.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)