Ingredients
1 pound ground beef3/4 pound ground pork3/4 cup chopped onion2 celery ribs, chopped2 garlic cloves, minced6 cups hot mashed potatoes (prepared without milk and butter)1/4 cup chicken broth1/2 teaspoon dried rosemary, crushed1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/4 teaspoon dried marjoramSalt and pepper to tastePastry for two double-crust pies (9 inches)Milk, optional
Preparation
In a large skillet, cook the beef, pork, onion and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Stir in the potatoes, broth and seasonings.
Line two 9-in. pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges.
Cut slits in top. Brush with milk if desired. Bake at 375° for 30-35 minutes or until golden brown.
