Preheat your oven to 425°F (220°C) and position a rack in the center.

Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 5-7 minutes. Drain well and set aside.

In a large skillet over medium-high heat, brown the ground beef and pork, breaking it up as it cooks. When no longer pink, drain excess fat, leaving about 1 tablespoon in the pan.

Add the chopped onion to the meat and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Sprinkle the flour over the meat mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.

Pour in the beef broth and add the thyme, cinnamon, cloves, and nutmeg. Stir well and bring to a simmer.

Add the cooked potatoes to the meat mixture, stirring gently to combine without breaking the potatoes. Simmer for about 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

Remove from heat and stir in the fresh parsley. Allow the filling to cool for at least 10 minutes.

Line a 9-inch pie dish with one of the pie crusts, pressing it firmly against the bottom and sides.

Pour the cooled meat filling into the pie crust, spreading it evenly.

Cover with the second pie crust, seal and crimp the edges. Cut several small slits in the top crust to allow steam to escape.

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

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil.

Remove from the oven and let stand for at least 10 minutes before slicing to allow the filling to set.