Step 2

Make the pastry: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.

Step 3

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

Step 4

Prepare spice mix: in a small bowl mix all the spices.

Step 5

Make the filling: In a large pan or skillet heat olive oil and sauté chopped onion, celery and garlic for 4-5 minutes, until translucent. Add the meat and cook, for 4-5 minutes, until no longer pink. Season with the spice mix and stir.

Step 6

Add the stock and bring to a boil, reduce the heat to low, simmer for 20-25 minutes, stirring occasionally, until thickness. Add the mashed potatoes to the meat mixture, stirring until thoroughly combined, cook for 3-4 minutes. remove from heat and let cool.

Step 7

Preheat oven to 375°F/190°C

Step 8

On a lightly floured surface, divide dough to two parts (40/60). Roll out the bigger part to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with cooled meat mixture. Brush around the outer edge of the pastry with the beaten egg. Roll out the second part of the pastry to about 10-11 inches (25-28cm), cut a hole in the center and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash.

Step 9

Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust

Step 10

Let cool for at least 1 hour before serving.Notes:In this recipe I used only beef, but you can also you use ground pork or veal. Or combine 2-3 kind of meats.You can omit or add any spices that you like.