Pie crust for 2 (9 inch) pies
2 lbs. ground lean pork
1 lb. ground round
2 lg. onions, finely chopped
1 clove garlic, chopped
2 1/2 tsp. poultry seasoning
2 tsp. salt
1 tsp. celery salt
1 tsp. pepper
1/2 tsp. sage
1 c. water
4 med. potatoes, cooked and mashed
1 egg, beaten

Cook pork, hamburg, onion, and garlic in large skillet. Stir in seasonings and water. Cover and cook 20 minutes. Uncover; simmer 10 minutes longer. Remove from heat; stir in mashed potatoes. Cool. Prepare pie crust. Put bottom pie crust in 2 pie plates. Fill with meat mixture. Place second crust over meat; tuck under and flute edges. Cut slits in top crust; brush with egg. Bake at 425 degrees for 15 minutes, then at 350 degrees for 25 minutes. Cool slightly and serve.