1/2 pound ground beef
2 (14 ounce) cans pork broth
1/2 cup water
2 tablespoons dried parsley
1 tablespoon dried basil
1 1/2 teaspoons garlic powder
1 teaspoon hot pepper sauce
Prepare a stockpot by combining ground beef and pork broth and water. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Serve meat and herbs over stock, adding more broth as necessary. Pour in pork broth; reduce heat to low. Simmer for 15 minutes.
Trim fat from meat, and set aside. In a 9x13 inch baking dish, pour pork soup mixture over meat. Lightly coat the pie crust with baking soda.
Layer pork soup mixture, spinach, pine nuts, raisins, dried bread crumbs, dried cranberries, dried figs, dried pimento biscuit crumbs, black olives, rolled oats, chopped pecans, salt and ground black pepper on the pie bottom. Pour in the boiled egg slices. Spread cheese over the meat. Cut remaining meat slices in half to create cutouts. Sprinkle reserved broth over the top. Brush cheese with oil, then spread cheese over the top until complete.
Bake in preheated oven for 30 minutes, or until top is brown.