Franc Otte has the secret: the crusts.

My younger son has for some reason made the best in our family for years, so when he's not in some dump like Djibouti or Crapghanistan, he does the pie honors. His only "secret" that I know is that he uses olive oil for shortening, the only person I know who does.

I just find the stuff that goes between the crusts....and try to de-lead the meaty bits. These meat pies should be "stiff"--dry enough that you can cut a wedge and stick it in your pocket, unlike dessert pies. Old school hardhat lunch. Just needs a pint for a balanced meal!