First make the crust: Put the lard, butter and water in a small sauce pan and stir until melted, but do not let it boil.

In a large bowl mix the dry ingredients, make a hollow in the center and put in the beaten eggs, mixing them roughly with the flour.

Pour in the hot water and fat mixture and mix well with an electric whisk, until a dough is formed.

If the dough is too dry add 2 to 3 tablespoons of warm water.

Dough should ball up nicely and be soft and pliable, almost sticky.

Set dough aside to rest and make the filling.

In a food processor mince the bacon pieces until finely ground.

Heat a large nonstick skillet (like this one) and add the bacon.

Saute the bacon until it starts turning golden.

Add the ground lamb to the skillet and saute on a high flame until it starts to brown.

Add the mushrooms and the broth to the skillet and keep sauteing for another minute.

Now add the spices to the skillet and mix well.

Turn off the heat and let cool.

Take the dough and divide in roughly two parts, then make a ball from each part.

Place the dough between two pieces of parchment paper and roll out with a rolling pin (or a wine bottle!), until about ¼ inch thick.

Grease your pie dish with a bit of lard and then lay the first disk of dough inside to line the bottom.

Trim and round the edges.

Now pour the content of the cooled filling into the pie dish.

Roll out the second piece of dough like you did to the first one , but this one should be slightly thinner and wider than the pie dish diameter.

Remove the top parchment from the dough and lay the dough on the pie to cover it up.

Pinch the edges of the dough together to seal the pie.

Now make about 6 cuts in to the dough, about 1 inch long to let the steam out.

Brush the top of the pie with the beaten egg.

Bake the pie at 350F for 45 minutes.