Traditional Christmas Meat Pie

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.