Traditional Christmas Meat Pie - cooking recipe

Ingredients

4 lbs ground lean pork
3 lbs lean ground beef
5 medium potatoes (boiled and mashed)
1 1/2 tablespoons salt
2 teaspoons pepper
2 large onions (chopped)
2 tablespoons dried celery flakes
1 tablespoon poultry seasoning
1 tablespoon sage
1 1/2 cups water

Preparation

Cut boil and mash potatoes with a bit of milk and set aside.
In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
Once cooked drain liquid from meat mixture and replace with water and add potatoes.
Mix well and refrigerate over night.
Prepare pastry and divide dough for 6 double crust pies.
Refrigerate pastry over night.
Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
beat 1 egg with a tbsp of milk.).
Bake at 425* for 25-30 minute.
Cool and freeze in freezer bags up to 6 months.
Reheat from frozen at 350* for 45-50 minute.