1 Lb. of potatoes, cubed
1 Lb. ground chuck
1/2 to 1 Lb of pork sausage
3 medium onions, chopped
1 Tsp. of salt
1/2 Tsp. of coarse ground pepper
2 Tsp. of sage
1 egg yolk, beaten
Pastry for two 9" pies ( top and bottom )
Cover potatoes with water and
add salt, cook until tender ( about 20 minutes)
Meanwhile cook the chuck, sausage, onions, salt and
pepper in two cups of water, uncovered, about 25
minutes.
Drain and mash the potatoes
Drain liquid from the meat and reserve.
Stir potatoes and meat, add enough reserved liquid to
form mixture that holds it's shape.
Place cooled mixture in the pie shells.
Cover with the top crust, flute the crust or score it.
Brush with 1 Tbsp. of water and the egg yolk. Bake till
browned ( about 25 minutes) in a 375 degree oven.
