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. black pepper
2 c. cooked mashed potatoes
Pastry for a 2-crust pie

In a large saucepan, mix first 6 ingredients. Bring to a boil, simmer and stir until pork loses pink color. Continue to simmer uncovered for 30 minutes, stir occasionally. Stir in mashed potatoes. Cool at least 2 hours.

Roll out and line base of pan with pastry. Press filling into shell. Place pastry on top of filling, crimp edges. Cut a hole the size of a dime in the top crust. Brush with egg, if desired.

Bake at 425 degrees for 30 to 35 minutes or until the top crust is brown and the bottom crust is cooked. If the top crust browns too early, reduce heat to 350 degrees. Serve hot with green vegetables or cold with salad. Freezes well.