In a large skillet over medium heat, cook ground beef until browned, about 5–7 minutes. Add chopped onion and minced garlic, sautéing until softened, approximately 3–4 minutes.

Stir in ground cinnamon, ground cloves, ground nutmeg, and salt and pepper to taste. Cook for another 2–3 minutes until spices release their fragrance.

Mix in diced potatoes and beef broth, bringing to a gentle simmer. Cover and cook for 10–15 minutes until the potatoes are tender.

Remove skillet from heat, stir in freshly chopped parsley, and allow filling to cool for 10–15 minutes.

Preheat your oven to 375°F (190°C) while rolling out the pastry dough to line your pie dish.

Spoon the cooled filling into the prepared crust, then roll out the top pastry and place over the filling, sealing edges.

Brush the top crust with a beaten egg and bake for 35–40 minutes until golden brown.

Remove the tourtière from the oven and let it cool for about 10 minutes before slicing. Serve warm.