[judynlee]

Here you go, right from my French-Canadian mother-in-law, served every year for Reveillon:

2 pounds lean ground pork 1 pound ground beef chuck
2 cups finely chopped onion 1 clove finely chopped garlic
2 1/2 tsp poultry seasoning 2 tsp salt 1 tsp celery salt
2 tsp pepper 1/2 tsp sage cinnamon and cloves to taste
1 cup water 3-5 cooked,mashed potatoes

2 pkgs pie crust mix, or dough for two double-crust 9" pies

Combine pork, chuck, onion, garlic. Cook, stirring, just till meat is barely cooked. Stir in poultry seas, salt, celery salt, pepper, sage and water. Cover, simmer at least 20min, or up to 4 hours. Uncover, simmer 10min. Remove from heat; stir in potatoes. Cool.
Prepare crusts, folding edges of bottom crusts over meaqt. Cover with top crusts. Vent and brush with beaten egg. Bake: 425 degrees for 15 minutes, then at 350 degrees for 25 minutes.