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1
In a large bowl, combine the meat, onion, garlic, and potatoes. Season with salt and pepper.
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2
In second large bowl, combine flour, shortening, baking powder, and salt. Hand knead the mixture until malleable, it should not break apart or be too sticky to handle.
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3
Sprinkle a light layer of flour on a flat surface then drop ball in the middle. Use a rolling pin to flatten crust to a consistent thickness.
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4
Use a pot large enough to accommodate meat and potatoes. Place on top of the crust then cut out an area larger than bottom by about 2 inches (5 cm). Make cutout of crust and place in the bottom of the pot. Place some of the meat and potatoes composition crust is nearly covered.
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5
Build up the walls with crust until the entire mixture of meat and potatoes transferred to the pot. Use the remaining crust to cover the pie entirely then punch a thumb-sized hole through the centre of the pie.
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6
Through punched hole, fill the meat pie with water until just below crust. Place the pie in the fridge (covered) for 5 hours or until ready to place in the oven.
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7
Start the oven and set to 325u00b0F (170u00b0C). Place pie in oven for about 30 minutes, giving the crust time to dry out.
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8
Drop temperature to 275u00b0F (135u00b0C), cover with tin foil then let contents stew for approximately 12 hours.
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9
Periodically check the pie to maintain water level. At about the 6-hour mark, refill for the last time to let the pie dry out a bit prior to serving. You can adjust this step as necessary based on how often you need to replenish the water.
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10
Pull from the oven and scoop contents with a large serving spoon on plates.
