Pie Dough

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3 cups all-purpose flour

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, sliced, frozen

7 tablespoons ice cold water

2 teaspoons white distilled vinegar

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Filling

1 large russet potato, boiled in enough salted water to cover (reserve water)

1 tablespoon butter

4 cloves garlic, crushed

1 large onion, finely chopped

½ cup finely diced celery

1 pound ground pork

1 pound ground beef

1 cup potato water, plus more as needed

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Spice Blend

2 teaspoons kosher salt (for spice blend)

1 teaspoon freshly ground black pepper (for spice blend)

1 teaspoon dried thyme (for spice blend)

½ teaspoon dried sage (for spice blend)

½ teaspoon ground cinnamon (for spice blend)

½ teaspoon ground ginger (for spice blend)

¼ teaspoon ground nutmeg (for spice blend)

¼ teaspoon ground allspice (for spice blend)

¼ teaspoon ground mustard (for spice blend)

⅛ teaspoon ground clove (for spice blend)

Pinch cayenne (for spice blend)

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Egg Wash

1 large egg (for egg wash)

1 tablespoon water (for egg wash)

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1. Make the pie dough by blitzing flour, salt, and cold butter in a food processor until the butter is pea-sized. Add cold water with vinegar and pulse until the dough just comes together. Store in fridge.

2. Make a spice blend with the kosher salt, black pepper, dried sage, dried thyme, cinnamon, ground ginger, nutmeg, allspice, dry mustard, ground clove, and cayenne.

3. Cook potatoes in lightly salted water until soft. Mash while hot. Reserve starchy water.

4. Cook the onions in butter until golden brown, then add the garlic, celery, and spice blend and cook for 1 minute.

5. Add the ground pork and beef, along with some of the potato cooking liquid, and mash and cook the meat mixture until it has a paste-like texture, about 45 minutes.

6. Stir in the mashed potato and let the filling cool to room temperature.

7. Roll out the bottom pie crust and transfer it to a pie dish. Add the filling and top with the remaining pie dough, cutting vents or shapes in the top.

8. Crimp the edges and brush the top with egg wash.

9. Bake the pie at 375°F for about 1 hour until golden brown.