Prepare crusts for two doubled crusted pies.

Chop 1 large onion and saute with:

3 T. chopped celery leaf
1/2 tsp. thyme
1/2 tsp. savory
1 tsp. salt
1/4 tsp. ea. allspice, pepper and cloves

Chop and peel 1 1/4 lb. potatoes and cook in 2/3 cup water with 1/2 tsp chicken bouillion for 25 min.
SAVE the water with the potatoes and mash them in the water.

Meanwhile, saute:

1 3/4 lb. ground pork
1/2 lb. hamburg

Drain and add 1/2 tsp. salt and 1/2 tsp. garlic powder.

Combine potato with water and pork mixture and divide between the two pies.

Bake at 425 for 15 minutes then at 350 for 45 minutes or until crust is browned.