In a large pot, mix together beef, pork, onions, celery, parsley, water and all spices and herbs. On medium heat bring to a boil constantly stirring until meat is broken down to a crumble (15-20min)

Let mixture simmer on low for 50-60 minutes. Keep checking to make sure there is still ample liquid so the meat does not dry out.

Boil potatoes and mash without adding anything to the potatoes. Before adding mashed potatoes to you meat mixture, check to see how much liquid is left in the meat mixture. You may need to remove some of the liquid so that your pie is not liquidy in the bottom. (I prefer to remove more liquid than not enough..you can always add some back in). Add mashed potatoes to your meat mixture, and blend well.

Place half the mixture in one pie shell, and repeat for the second one. Let cool. Once cooled, place the top shells on both pies, and flute the edges. Cut slits on the tops to allow steam to escape during cooking. Brush with egg yoke.

Bake at 400 on the bottom third of your oven for 45 minutes or until golden brown. Let pie stand for 5-10 minutes before serving. enjoy!

To FREEZE...double wrap in foil and place in a freezer bag.