In a large heavy saucepan over medium-high heat cook the bacon until crisp and the fat is rendered, about 6 minutes. Add the pork, beef, Essence, salt, pepper, cinnamon, and cloves, and cook, stirring to break up any lumps, until the meat is well browned, about 6 minutes. Add the onions and celery and cook until vegetables are soft, about 4 minutes.
Add the garlic and cook for 1 minute. Add the savory, thyme, and flour and cook, stirring, for 2 minutes. Add the chicken broth, water, tomato paste, and bay leaf and cook, stirring occasionally, for about 30 minutes, or until almost all of the liquid has evaporated and the meat is tender and flavorful. Stir in the parsley. Taste and adjust the seasoning, if necessary. Set aside to cool to room temperature, then transfer to a mixing bowl and refrigerate, covered, until thoroughly chilled, about 2 hours or up to overnight.
On a lightly floured surface, roll 1 disk of the dough out to a thickness of 1/8-inch. Gently fold the pastry circle in half, then in half again so that you can lift it without tearing it, and unfold it into a 9 1/2 or 10 by 2-inch deep-dish pie pan. Trim the edges so that they are even and extend about 1/2-inch beyond the edge of the pie pan. Spoon half of the chilled meat mixture into the pie crust. Place the blanched potato slices overlapping one another over the top of the meat filling, pressing downward to flatten layers, then top with the remaining meat filling. Lightly brush the edges of the overhanging pastry with some of the beaten egg yolk. Again on a lightly floured work surface, roll the remaining pastry disk out to a thickness of 1/8-inch. Fold the pastry as before, then transfer it to the top of the pie and gently unfold it. Trim the edges so that they match up with the bottom crust and press to seal. Using your fingers, carefully tuck any excess pastry into the side of the pie pan and, using your fingers or a fork, press or crimp the pastry in regular intervals to form a decorative edge. Using a sharp knife, cut several small steam vents in the top of the pastry so that steam may escape while the pie is cooking. Refrigerate the pie for at least 15 minutes.
Preheat the oven to 425 degrees F and position an oven rack on the lowest rung of the oven.
Using a pastry brush, lightly brush the top of the pie with some of the remaining beaten egg. Bake the pie for 20 minutes, then reduce the heat to 350 degrees F and continue to bake the pie until the crust is golden brown, 35 to 40 additional minutes.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Sift the flour and salt into a large bowl. Using your fingertips, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers until the dough just comes together; be careful not to overmix. Divide the dough into 2 disks, 1 slightly larger than the other*, and wrap each disk tightly in plastic wrap. Refrigerate for at least 30 minutes and up to overnight before rolling out.
* The larger portion of dough should be used for the bottom crust of the pie.