2 lg. potatoes, peeled
1 lb. ground pork
1 clove minced garlic
1/4 tsp. ginger
1 recipe pastry
1/2 c. finely chopped onion
1/2 c. beef broth
1 bay leaf
1/8 tsp. cloves

Cut up potatoes; cook in boiling water 20 minutes. Drain; mash. Brown pork; drain off fat. Stir in the rest of the ingredients, 1/2 tsp. salt and 1/4 tsp. pepper. Cover; simmer 20 minutes, stirring often. Discard bay leaf. Stir in potatoes; cool.

Roll half the pastry into 12 inch circle. Line a 9 inch pie plate. Trim even with rim. Fill with meat mixture. Roll out remaining dough; slit. Place atop filling; trim to 1/2 inch beyond rim. Seal; flute. Cut out decorative shapes from dough scraps. Bake 400 degrees for 30 minutes. Makes 6 servings.