Preheat the oven to 400°F (205°C).

For the filling: Mince the roast beef as finely as you can. Mix the minced beef with the ground cloves, pepper, salt, and mushroom ketchup.

For the mashed potatoes: Peel the potatoes and chop them into small pieces, quarters or eighths, depending on the size of the potato.

Add 2 tablespoons of the salt to a large pot of water and bring it to a boil. Add the potatoes and boil them uncovered for about 15 minutes, or until they can be easily pierced with a fork. Don’t cook them too long or they’ll be too mushy.

When the potatoes are cooked, drain them and let them sit in the colander for 10 minutes so they can fully drain and some of the moisture evaporates.

Put the drained potatoes back into the pot and mash them with a masher, or run the potatoes through a ricer.

Mix in half of the cream, all of the butter, and the remaining 1 teaspoon of salt. Add more cream a little at a time until you get a nice stiff mashed potato. You may not need all of the cream.

To assemble: Lay the meat down in an even layer in a 9 inch (23 cm) pie dish, or divide it between smaller individual-sized dishes. Pack the meat down into the dish, then spread mashed potatoes over it. You want there to be about ⅓ meat to ⅔ potato. Make the mashed potatoes a little taller in the center of the dish and smooth.

In a small bowl, beat the egg and mix it with the 2 tablespoons of milk or cream. Brush this mixture over the mashed potatoes, then use a fork to create some decorative lines in the mashed potatoes.

Place the pie(s) onto a baking sheet to catch any drips. Bake for about 20 minutes or until they’re nicely browned.

Serve them forth.