Prepare pie crust mix according to package directions; roll out for a double-crust 9-inch pie.
Line a 9-inch pie plate with half of the pastry; trim even with rim.
Set remaining pastry aside.
In bowl combine milk, dry onion soup mix, allspice, and pepper.
Add ground beef; mix well.
Lightly pat meat mixture into pastry lined pie plate.
Combine parsley, melted butter or margarine, and salt; add thawed hash brown potatoes, stirring to coat.
Spoon potato mixture over meat layer.
For top crust cut slits in remaining pastry for escape of steam; place pastry atop filling.
Seal and flute edge.
Bake in 350° oven about 1 hour or till crust is golden brown.
Serve with warmed catsup.