• 2 celery stalks
• 2 carrots
• 1 large onion
• 1 garlic clove
• 2 lbs ground pork
• 1 lb ground beef
• 1 lb pork sausage meat
• 3/4 cup chicken broth
• 1/4 cup parsley
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp basil
• 1/2 tsp rosemary, crushed
• 1/2 tsp cayenne pepper
• 1/2 tsp mace
• 1/2 tsp cloves
• 1 cup dried bread crumbs
• Pastry for 2 double-crust pies (recipe here)

1. Finely chop celery, carrots, onions, and garlic.
2. In a stock pot, cook veggies, pork, beef, and sausage meat. Drain.
3. Stir in seasonings.
4. Cover and cook on low for 20 minutes.
5. Add bread crumbs.
6. Line two 9″ pie plates with pastry. Fill each with 4 cups of the filling.
7. Add pie crust tops and cut slits in the pastry. Cover pie edges with foil.
8. Bake at 400°F for 25 minutes, then reduce heat to 350°F.
9. Remove foil, bake for 15-20 minutes or until the crust is golden.

If you don’t want to eat both pies immediately, you can freeze the unbaked pie for up to 3 months. To bake from frozen, bake at 400°F for 25 minutes, then reduce heat to 350°F for 50 – 60 minutes.