1 tbsp. (15 ml.) vegetable oil
2 lbs. (1 kg.) ground pork
1 1/2 c. (375 ml.) beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 c. (500 ml.) sliced mushrooms
1 c. (250 ml.) finely chopped celery
3/4 tsp. (4 ml.) salt
1/2 tsp. (2.5 ml.) cinnamon and pepper
1/4 tsp. (1 ml.) cloves
1 c. (250 ml.) fresh bread crumbs
1/2 c. (125 ml.) chopped parsley
Pastry for double crust 9 or 10-inch pie (23 or 25 cm.)
1 egg, beaten
1 tsp. (5 ml.) water

In large skillet, heat oil over medium high heat; cook pork for 7-10 minutes or until no longer pink. Drain fat. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper and cloves; bring to boil. Reduce heat to medium low and simmer, stirring occasionally for 35-45 minutes.

Stir in bread crumbs and parsley. Cover and refrigerate until cold. Roll out pie pastry on floured surface. Fit into pie plate. Spoon cold filling into pie shell. Roll out top pastry. Cover with top pastry; trim edges and flat pastry edge.

Combine egg and water and brush on top of pastry. Cut steam vents in top; bake at 375 degrees F (190 degrees C) for 40-45 minutes. Let cool for 10 minutes before cutting.