1 1/2 lb. ground pork
1/2 c. chicken stock
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. sage
1/4 tsp. pepper
2 c. mashed potatoes
Pastry for 2 crust pie

In large saucepan mix first 6 ingredients. Bring to boil and simmer until pork loses pink color. Continue to simmer for 30 minutes. Stir mashed potatoes, cool. Line pan with pastry, press filling into shell. Place pastry on top of filling, crimp edges. Cut holes in top, brush with egg white. Bake in 425 degree oven for 30 to 35 minutes until top crust is brown. Serve hot with green vegetables or salad.