Recipe for your favorite pastry. Not as rich as for dessert.

5 lbs. coarse ground pork (I use lean fresh ham or Boston Butt)
1 lg. ground beef chuck
3 onions, chopped & sauteed in sm. amount of fat
6 potatoes, cut up fine & cooked in 2 c. of water until tender Mash in their cooking water and add to meat mixture.
1/2 c. bread crumbs

In a large kettle put meat; add 2 cups water. Cook slowly until meat is no longer red. Add onions, potatoes and crumbs. Add seasonings that you prefer. I use most of them in small amounts. Simmer for at least 3 hours. stir often to keep from sticking. May need more liquid. I let the filling cool overnight so that excess fat can be skimmed off the top. Next day put filling in pie crust. Be sure the filling is very moist. Cover with the second pastry layer, seal and crimp the edges and slosh or prick the surface with a fork. Bake at 350 degrees until brown, about 45 minutes or 1 hour. Can be frozen. Heat and serve warm.

SEASONINGS:

Salt
Pepper
Garlic, crushed
Thyme
Sausage seasoning
Hot sauce
Sage
Bay leaf (remove after cooking)
Kitchen bouquet
Parsley (fresh or dried)
Accent
Cinnamon
Basil
Marjoram
Seasoned salt
Savory