To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now. Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
Slice into serving sizes.
Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.