Preheat your oven to 375°F (190°C) and set out your pie crusts to soften slightly according to package directions.

In a large skillet over medium heat, combine the ground pork, ground beef, diced onion, and minced garlic.

Cook the meat mixture, breaking it apart with a spoon, until the meat is browned and the onions are soft, about 8-10 minutes.

Drain any excess fat from the skillet, then stir in the grated potato, beef broth, cinnamon, cloves, allspice, salt, and pepper.

Reduce the heat to low and simmer the mixture uncovered for 15-20 minutes, or until the liquid has mostly evaporated and the filling is thick.

Line a 9-inch pie dish with the bottom pie crust and spoon the meat filling evenly into the shell.

Place the second pie crust over the top, trim the excess dough, and crimp the edges to seal the pie.

Cut several slits in the top crust to allow steam to escape and brush the surface with the beaten egg for a glossy finish.

Bake in the preheated oven for 40-45 minutes, or until the crust is deep golden brown and flaky.

Remove the pie from the oven and let it rest for at least 10 minutes before slicing to help the filling set.

Serve warm with a side of ketchup, fruit chutney, or pickled beets for a traditional experience.