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In large skillet, heat oil over medium-high heat. Cook pork, breaking up, for 7-10 minutes or until no longer pink. Drain fat.Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, summer savory and cloves. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 35-45 minutes or until about 2 tbsp. of liquid remains. Stir in breadcrumbs and parsley. Taste and adjust seasoning if necessary. Cover and refrigerate until cold or for up to 2 days.When ready to assemble, on lightly floured surface roll out bottom pastry and fit into deep pie plate. Spoon filling into pie shell, smoothing top. Roll out top pastry. Cover meat with top pastry and press edges together to seal. Trim and flute pastry edge. Combine egg with water and brush over pastry. Cut steam vents in top of pie.Bake at 375 degrees F for 40-45 minutes or until golden brown. Let cool for 10 minutes before cutting and serving.