Christmas Meat Pie

In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally.

Drain. Stir in potatoes.

Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge.

Add meat mixture.

Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.

Brush pastry and cutouts with milk; place cutouts on the pie.

Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown.