Heat a large skillet over medium heat and add a drizzle of oil. Once hot, brown the ground beef, breaking it up into small pieces for about 8–10 minutes. Add the chopped onion and minced garlic, cooking until they soften and become fragrant, approximately 5 minutes.

Stir in ground cinnamon, cloves, nutmeg, salt, and black pepper, cooking for an additional 2–3 minutes to meld the flavors.

Mix in the diced potatoes and pour in a splash of beef broth. Simmer on low for about 10–15 minutes until the potatoes are tender and the filling thickens.

Remove the skillet from heat and fold in the fresh parsley. Allow cooling for a few minutes before transferring to a bowl.

Preheat your oven to 375°F (190°C). Roll out one sheet of pastry dough on a floured surface to fit your pie dish. Line the bottom of the dish with this crust.

Spoon the cooled beef filling into the prepared crust, spreading it evenly. Top with another pastry sheet, sealing the edges and cutting slits for steam.

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

Let the tourtière cool for around 10 minutes before slicing and serving warm.