In a large, heavy saucepan, combine pork, water, onions, celery and garlic. Cook over med-high heat until bubbling, stirring to break up meat. Add salt, savory,thyme, pepper, cloves and bay leaf. Reduce heat, cover and simmer, stirring occasionally for 30 minutes. Remove bay leaf. Stir in mashed potato, mixing well. Taste and add more salt and pepper if needed. Let cool,stirring occasionally (mixture will thicken as it cools).

Line pie plate with pastry. Fill with meat mixture. Cover with remaining pastry; seal and crimp edges; cut a few steam vents. Brush top crust with glaze. Bake in 425¼F oven for 15 minutes; reduce heat to 375¼F and bake for 20 to 25 minutes longer or until golden brown.

Makes 6 servings at 501 calories each.