Saute pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender. Stir in parsley, salt, herbs and pepper; cover and

simmer over low heat for 30 minutes. Drain excess fat from skillet; blend flour into meat mixture. Add bouillon cube mixture. Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly. Remove from heat and set aside to cool. Pile meat mixture in pie shell; top with other shell, seal and flute edges. Brush with egg if desired. Bake at 400~ for 45 minutes or until golden brown. Can be eaten warm or cold.