1. Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. 2. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. 3. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes. 4. Freeze well. 5. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio. ---------------------------------------------------------------------------
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