Tourtiere Meat Pie. Elsie

Tourtière.      (Elsie)

1Tbsp olive oil
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1 cup finely diced onion
1 tsp salt
1 tsp pepper
1 tsp dry mustard
Pinch of ground cinnamon. ( 1/16 tsp ?)
Pinch of ground cloves
Pinch of ground nutmeg
1/2 cup finely diced carrot. (1 medium carrot)
3 cloves minced garlic, I used 1/4 to 1/2 tsp garlic powder
1/2 tsp ground sage
Pinch of thyme. I don't really care for it so I omit it
1/4 cup water
1 Tbsp cornstarch

Cook ground meat in large skillet. Once done, drain liquid. It gets too soggy in the pie.
Cook onion with salt,pepper,dry mustard,cinnamon,cloves and nutmeg.Stir in carrot,garlic,sage and thyme and cook 1 to 2 minutes until spices become fragrant. Add to meat mixture and cook a few minutes. Blend cornstarch with water and stir into meat mixture and simmer 5 to 10 minutes.
Remove from heat and cool.Meat may be made a day ahead and refrigerated in an airtight container.
Spoon cooled meat into unbaked pie shell. Spread filling out evenly in shell. Brush edge of filled pie shell with egg wash. Top with pie shell, crimp edges to seal. Brush top shell with remaining egg wash.Cut steam vents into top crust. Bake @ 400 for 30 to 40 minutes.Let rest 10 minutes before slicing.

Egg wash
1 egg fork beaten with 1 Tbsp water