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1
Using a meat grinder or an electric mixer fitted with a medium coarse die, grind the meat and fat together.
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2
In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper.
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3
Mix well, cover and refrigerate overnight.
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4
Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight.
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5
Combine the meat and potatoes together and mix well.
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6
In a mixing bowl, combine the flour and salt.
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7
Mix well.
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8
Add the shortening and mix until the mixture resembles coarse crumbs.
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9
Add the water and let sit for 1 minute.
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10
Using either a fork or your hands, carefully press the mixture together forming a soft ball.
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11
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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12
Remove the dough from the refrigerator and place it on a lightly floured surface.
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13
Cut the dough in half and roll the dough out on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick.
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14
Preheat the oven 350 degrees F.
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15
Gently fold the circle of dough in half, and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.
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16
Spoon the meat mixture into the pie crust.
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17
Brush the edges with the beaten egg.
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18
Lay the second pie crust over the meat mixture.
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19
Crimp the edges and place in the oven.
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20
Bake for 30 minutes.
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21
Reduce the heat to 300 degrees F and continue to cook for 1 1/2 hours.
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22
Remove from the oven and cool for 10 to 15 minutes before serving.
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23
Slice the pie into individual serving.
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24
Garnish with parsley.
