Peel and cut potatoes into pieces.

Boil potatoes in water for 20 minutes, or until tender.

Drain the potatoes.

Mash the drained potatoes.

Brown ground pork in a pan.

Drain off excess fat from the browned pork.

Stir in finely chopped onion, beef broth, minced garlic, bay leaf, ground ginger, salt, and pepper into the browned pork.

Cover the pan and simmer for 20 minutes, stirring occasionally.

Discard the bay leaf from the meat mixture.

Stir in the mashed potatoes into the meat mixture.

Let the mixture cool slightly.

Roll out half of the pastry dough into a 12-inch circle.

Line a 9-inch pie pan with the rolled pastry.

Trim the edges of the pastry even with the rim of the pie pan.

Fill the pastry-lined pie pan with the meat mixture.

Roll out the remaining pastry dough.

Cut slits in the rolled pastry dough.

Place the slitted pastry on top of the filling.

Trim the edges of the top pastry to 1/2 inch beyond the rim of the pie pan.

Seal and flute the edges of the pie.

Bake the pie in a preheated oven at 400°F (200°C) for 30 minutes, or until the crust is golden brown.