Brown the pork in a large skillet, add onion and garlic and cook until the onion is translucent, remove from heat and add mashed potato and spices, mix well until everything is blended now mix in the egg and blend well again.

Now place entire mixture into a 9" deep dish pie crust and lattice the top with pie crust strips. Brush the top with beaten egg mixed with a tablespoon of water. Bake in 350° oven until nicely browned or about 1/2 hour.

You can also add a container of frozen chopped spinach that has been thawed if you like.

Cut the shortening into the flour that has been mixed with the salt using a pastry blender, fork or food processor, until particles are the size of peas, sprinkle with ice water a little at a time blending until pastry forms a ball and almost all is cleaned from the sides of the bowl. If you need more water add it just a little at a time.
Chill pastry wrapped in plastic wrap for about 1/2 hour.

Divide in half and roll out on generously floured surface until a little larger than pie dish. Repeat with second ball of dough.
Place dough in dish and fit by pressing with hands, trim off excess around edges. Fill with prepared filling and cut strips from top crust and lattice them on top crimp edges and brush with egg mixture and bake as above.