Preheat oven to 325°F (160°C).

In a bowl, combine ground round and onion soup mix.

Mix thoroughly until well combined.

Add black pepper, allspice, and evaporated milk to the meat mixture.

Mix until ingredients are evenly distributed.

Spread the meat mixture evenly into one of the uncooked pie shells.

Top the meat mixture with thawed hash brown potatoes, spreading them evenly.

Cover with the second uncooked pie shell.

Seal the edges of the pie crust and flute them for a decorative finish.

Cut 4 to 5 small slits in the top crust to allow steam to escape.

Bake in the preheated oven for 45 to 55 minutes, or until the meat mixture is completely cooked and the crust is golden brown.

Let the pie cool slightly before slicing and serving.