Heat a large non-stick frying pan over medium-high. Add meat, potatoes and carrots. Cook, stirring often, breaking up meat into smaller pieces, until no longer pink, about 5 minutes.
Stir in soup mix, water and allspice. Cook until liquid slightly thickens, about 3 minutes. Set pan aside and cool mixture 1 hour.
Position rack in centre of oven, then preheat to 400°F. Line a 9-in deep-dish pie plate with one pie crust.
Spoon cooled meat mixture into crust. Top with second pie crust. Seal edges and cut slits in pastry to allow steam to escape.
Bake until pastry is golden brown, about 45 minutes.
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Last updated: February 9th, 2021
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