Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, combine the ground pork, ground beef, onion, and garlic. Cook until the meat is browned and onions are soft, breaking up the meat with a spoon. Drain excess fat if necessary.

Stir in the grated potato, beef broth, cinnamon, cloves, allspice, salt, and pepper.

Reduce heat to low and simmer uncovered for about 20-25 minutes, or until the liquid has evaporated and the potato is tender. The mixture should be moist but not runny.

Remove the skillet from the heat and let the meat filling cool slightly (about 10 minutes).

Place the bottom pie crust into a 9-inch pie plate. Spoon the meat mixture evenly into the crust.

Cover with the second pie crust. Trim the edges and crimp to seal. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Bake for 40 to 45 minutes, or until the crust is golden brown.

Let the pie rest for at least 10 minutes before slicing to allow the filling to set.