Heat large skillet over medium high heat. Add oil and heat. Add ground beef, pork and chicken and sauté until browned, 7-10 minutes. Remove from pan and set aside.

Add onions, mushrooms and garlic to pan and cook until transparent and soft, 3-5 minutes.

Add spices and let cook til fragrant, 1 minute.

Deglaze pan with wine. Stir in beef stock and Worcestershire sauce.

Add shredded potatoes and cook until potatoes are soft and mixture thickens, 10-12 minutes. The filling should be sticky with no remaining liquid.

Taste and adjust seasoning. Remove from heat and cool. Can be prepared a day ahead.

Preheat the oven to 400°F and cut a large piece of parchment paper to fit a large sheet pan. Or use silicone mat for sheet pan.

Place cut parchment on counter and roll out one thawed puff pastry layer to form a 10"x11" rectangle*. Transfer parchment with pastry to sheet pan.

Add cold meat filling to top of puff pastry leaving a one inch border around the outer edge. Press to pile meat filling in space. Lightly wet outer edge of pastry with water all around.

On floured surface, roll out second piece of puff pastry to be slightly bigger than first piece. Gently roll on floured rolling pin and transfer to position on top of meat. Pinch together edges and flute for decorative effect if desired.

Score one inch diagonal lines across top of pastry making a couple of slits to allow steam to escape.

In small dish, gently beat egg with water. Using a soft bristle brush, brush a thin, even layer of egg wash over top of puff pastry.

Place in oven and bake for 35-45 minutes until golden brown on top.