Ingredients for 12-16 servings

¼ cup chicken broth
¼ teaspoon dried marjoram
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
½ teaspoon rubbed sage
¾ cup chopped onion
¾ pound ground pork
1 pound ground beef
2 celery ribs, chopped
2 garlic cloves, minced
6 cups hot mashed potatoes (prepared without milk and butter)
Milk, optional
Pastry for two double-crust pies (9 inches)
Salt and pepper to taste

Directions

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.