Preheat the oven 177 degrees. Grease a 9 inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage
Place a large pot of salted water over high heat to boil. In a separate saucepot, add the Mince, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Mixed herb seasoning, and 1 teaspoonsalt. Stir and simmer on low.
Once the water is boiling, add the Spaghetti and cook according to the package instructions, usually 8 - 12 minutes. Drain the cooked pasta.
Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.