In a small pot, boil the peeled potato until tender, then mash it until smooth and set aside to cool.

In a large skillet over medium heat, cook the ground pork, ground beef, onion, and garlic 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 beef broth, salt, cinnamon, cloves, dried savory, and pepper.

Lower the heat and simulate the mixture for 10-15 minutes until the liquid has mostly evaporated but the meat is still moist.

Stir the mashed potato into the meat mixture to act as a binder, then remove the pan from heat and let it cool slightly.

Preheat your oven to 375°F (190°C) and place the bottom pie crust into a 9-inch pie plate.

Spoon the meat filling into the pie shell, spreading it out evenly to the edges.

Place the second pie crust over the top, crimp the edges to seal, and cut several slits in the center to allow steam to escape.

Brush the top crust with the beaten egg to ensure a rich, golden brown color during baking.

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

Let the tourtiere cool for at least 15 minutes before slicing to help the filling set, then serve warm with ketchup or fruit chutney.