Preheat the oven to 200°C.
Melt butter in a pan and fry shallots and mushrooms for 5 minutes until soft.
Combine the cooled mushroom mixture with the remaining meats, garlic, herbs, and spices.
Rub chilled butter into the flours to make the pastry base.
Boil 200ml water with lard and salt, then mix into the flour until a ball forms.
Knead the dough briefly and set aside one third for the lid.
Roll out the larger dough portion to line a 20cm tin.
Add filling to the tin, cover with the rolled-out lid, and crimp the edges.
Decorate the lid using egg wash and make a steam hole.
Bake at 200°C for 30 minutes, then reduce to 160°C for another 90 minutes.
Cool the pie and serve at room temperature.