Layered potato and meat pie (Pâté de pommes de terre du Limousin)

Shortcrust pastry

• 300 g wheat flour
• 160 g unsalted butter, soft, cut in pieces
• ½ tsp salt
• 50 g water

Filling

• 2 garlic cloves
• 2 shallots, cut in halves
• 10 sprigs parsley, leaves only
• 2 pinches salt
• 2 pinches ground black pepper
• 2 egg yolks
• 200 g sausage meat
• 400 g potatoes, cut in slices (0.5 cm)