Pork Pie With Herb Crust
Use pork left over from roast of cook and extra chop or two and save for this pie.

Crust:
1 teaspoon sage
½ teaspoon rosemary
1 teaspoon salt
¼ teaspoon pepper
2 cups flour
2/3 cups shortening
3-4 tablespoons water
Combine dry ingredients, cut in shortening, sprinkle with water, form into a ball. Wrap in plastic wrap and refrigerate for 20 minutes or several days. Roll out and line a 1 ½ quart casserole dish. Do not trim dough but instead, fold any edges over the filling.
Filling
1 large onion, diced
2 large carrots. sliced thinly
5 stalks celery, sliced thinly
2 tablespoons oil
2 tablespoons flour
1 cup broth
pan drippings from roast, if any
2 cups chopped pork roast
Saute vegetables in oil, add flour and cook 3 minutes, add broth and simmer until thick, add pan juices and pork and heat through. Pour into prepared crust and bake for 20 minutes in 400 degree oven. Allow to rest 20 minutes before serving.
Crust and Filling may be made ahead but not assembled. Heat filling, roll out dough and proceed as above.