Veal Tourtiere

• 3 medium potatoes, peeled and diced into pieces
• 2 large leeks
• 2 carrots, finely chopped
• 2 lb ground veal
• 2 crushed garlic cloves
• 1 tsp each: leaf thyme, sage leaves, freshly ground black pepper, salt, allspice
• 1/2 tsp celery salt, ground cloves and cinnamon
• 1/2 cupped parsley, chopped
• 1/2 cup chili sauce or salsa
• Pastry for 10 in double crust deep dish pie
• 2 tbsp Dijon mustard
• milk

1. Place potatoes in saucepan with salted water. Boil till tender. Drain and mash.
2. Preheat oven to 450 degrees. Clean leeks and slice white and pale green section into 1/4 in slices and place in a large saucepan with carrots and 1/4 cup water. Cover and bring to a boil over medium-high heat and then reduce to low and simmer until tender, about 10 min. Drain off any liquid. Increase heat to medium, add veal and sprinkle with garlic and dried seasonings. Stir until blended. Simmer uncovered, stirring often to keep veal separated, until meat loses its pink color, about 8-10 minutes. Stir in potatoes, parsley and chili sauce.
3. Roll out half of pastry and line bottom of pie pan. Brush bottom with Dijon mustard. Fill with veal mixture, patting down slightly. Roll out top crust. Lay over veal and crimp edges. Slit top for steam to escape. Brush with milk and place on bottom rack of oven. Bake for 10 minutes, then reduce heat to 350 degrees. Bake until crust is golden and filling is bubbly, about 50-55 minutes more. Serve warm.

potatoes, leeks, carrots, ground veal, garlic, thyme, celery salt, parsley, chili sauce, pastry, mustard, milk

Taken from www.epicurious.com/recipes/member/views/veal-tourtiere-50065177 (may not work)