1 lb. lean ground beef
1/2 lb. lean ground pork
2 strips bacon, ground or finely diced
1 clove garlic, minced
2 med. onions, finely chopped
3/4 c. water
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. sage
1/4 tsp. allspice
3 tbsp. chopped fresh parsley
1 boiled potato, mashed

CRUST:

2 c. flour
1 1/4 tsp. salt
1/2 c. butter
1 egg, beaten
1/4 c. milk

Place first 4 ingredients in heavy skillet and cook, stirring, for 5 minutes. Add next 6 ingredients, cover and cook 20 minutes. Remove from heat and stir in the last 2 ingredients. Let cool.

Mix flour and salt in bowl. Add butter and cut in with pastry blender. Mix egg and milk together and add to flour mixture; form into 2 balls, wrap in wax paper and refrigerate for 1 hour.

Roll out dough, make and fill a 2 crust 9 inch pie, sealing edges well. Make slits in top pastry. Bake at 400 degrees for 45 minutes to 60 minutes or nicely browned. This pie can be frozen before baking.