Glad it turned out. There are so many versions to this that you might want to do a search to suit your taste but here's one for you. A lot of the recipes don't have mushrooms so you can pretty much change according to taste.
1 tablespoon vegetable oil
2 pounds ground pork
1 1/2 cups beef stock or broth
3 onions finely chopped
3 garlic cloves, finely minced
2 cups sliced mushrooms
1 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon each cinnamon, pepper and dried savory
1/4 teaspoon ground cloves
1 cup fresh bread crumbs
1/2 cup chopped fresh parsley
Pastry for 9-inch double crust pie (see recipe)
1 egg, beaten
1 teaspoon water
In a large skillet, over medium-high heat cook the pork until no longer pink and then drain. Stir in stock, onions, garlic, mushrooms, celery and spices. Bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally for about 35 to 45 minutes.
Remove from heat and stir in bread crumbs and parsley. Adjust seasonings if necessary. Transfer mixture to a covered bowl and refrigerate until chilled or overnight.
Spoon filling into prepared pie shell. Moisten rim of pie shell with water. Cover with top pastry pressing edges to seal then trim and flute pastry edge for that professional touch!
Combine egg with about 1 TBS of water. Brush over pastry. Cut steam vents in top. Bake in a 375*F (190*C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.
Makes 8 to 10 servings.
Note: You can freeze this before baking. Thaw in refrigerator for 6 hours. Bake for 1 1/4 hours shielding edge with foil if necessary.
"Count yourself...you ain't so many" - quote from Buck's Daddy