Heat a skillet or big pan at medium-high heat and cook the onions with the olive oil until about 5 minutes.
Cook the potatoes in a small pot of water until tender, about 30 minutes.
Add the meat, garlic and all the spices to the pan and cook until brown,
Add the broth and let it simmer for about 40 minutes or until almost all the liquid is evaporated.
Preheat the oven to 180°C (350°F), add the bottom pie dough to the mould and cook for 5 minutes.
Once the potatoes are cooked, cut into small cubes, add to the meat and mix.
Once cooled, add the filling to the bottomed pie dough and cover with the other pie dough; press the sides to close the pie and make a cut or hole on top.
Beat the egg in a small bowl and brush it over the pie with a sprinkle of salt.
Cook in the oven at 180°C (350°F) for about 40 minutes or until golden
