2 pounds lean ground, or finely diced pork (1kg)
olive oil
3 yellow onions, chopped
3 cloves garlic, minced
2 sticks celery, chopped
1 pkg each beef and chicken bouillon powder
2 tsp poultry seasoning (10ml)
2 tbsp fresh parsley, chopped (60ml)
salt and ground black pepper to taste
dash of cayenne pepper
1 tsp Worcestershire Sauce (5ml)
5 medium sized potatoes, boiled and then mashed, retain water to make gravy
1 package frozen puff pastry for the top-crust
1 batch short-crust pastry for the bottom of the pie dish
Sauté pork in as little oil as possible, add onions and garlic, continue to cook and then add celery - cook five minutes more.
Drain off excess fats and add seasonings.
Combine mashed potato thoroughly with meat mixture.
Line a large casserole (about 14" round x 2 3/4" high) (34cm x 7cm high) with short-crust pastry and add filling. Add top crust of flaky or puff pastry, following manufacturer's instructions for thawing, and seal edges with water.
Bake at 425°F or 220°C for 15 minutes and then reduce heat to 350°F or 180°C for 40 minutes until crust is golden-brown.