Cut up potatoes, cook in boiling salted water about 20 minutes or till tender. Drain and mash.
In Dutch oven brown pork; drain off fat. Stir in onion, beef broth, garlic, bay leaf, 1/2 teaspoon salt, ginger, pepper, and cloves.
Cover; simmer for 20 minutes, stirring often. Discard bay leaf. Stir in mashed potatoes; cool,
Meanwhile, for pastry stir together flour, baking powder, and 1/2 teaspoon salt. Cut in shortening til pieces are size of small peas. Combine beaten egg, cold water, lemon juice, and thyme; sprinkle 1 tablespoon egg mixture over flour mixture; toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into 2 balls.
On floured surface roll 1 ball into a 12-inch circle.
Line a 9-inch pie plate. Trim even with rim.
Fill with meat mixture. For top crust, roll out remaining dough; cut slits. Place on top filling; trim to 1/2 inch beyond rim.
Seal; flute edges.
Bake in a 400 degree oven about 30 minutes or till done.
Let stand 20 minutes.
Originally Submitted
7/5/2010
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