Tourtiere

Tourtiere

2 pastry shells
2 lbs. ground beef
1 1/2 lbs. ground veal
1 lb. ground pork
3 cups mushrooms, chopped
1 package onion soup mix
1 celery stalk, chopped fine
4 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. tarragon
1 1/2 cups dry red wine
cornstarch
salt and fresh ground pepper

Brown meat in large skillet. Add mushrooms, celery, spices, onion soup mix and wine. Cook 15 minutes, stirring occasionally. Make paste of 3 tbsp. cornstarch and 1/4 cup water. Thicken meat mixture. Coll slightly. Fill pie shell and cover with pastry.
Preheat oven to 425F. Cut vents in top pastry with sharp knife Bake for 25 to 30 minutes. Pastry should be golden brown. Serve with crisp dill pickles, mashed potatoes and vegetable of choice. Serve with a robust Burgundy wine.
Tourtiere can be made ahead and frozen, either cooked or uncooked. Wrap pies in heavy aluminum foil and freeze. To reheat cooked tortiere, leave in foil but pierce with knife to allow steam to escape. Heat frozen pie in 350F oven for 1 hour. Uncover and cook additional 5 minutes.