Cajun Meat Pie

FILLING
1 stick margarine
1 cup finely chopped onions
1/2 cup finely chopped celery
2/3 pound ground pork
2 teaspoon minced garlic
1 tbs. chopped fresh thyme or 3/4 teaspoon dried thyme leaves
2 teaspoon ground red pepper
1 1/2 teaspoon black pepper
1 1/4 teaspoon salt
1 1/4 teaspoon sweet paprika
1 teaspoon dried sweet basil leaves
2/3 pound ground beef
1 1/2 cups, packed, coarsely grated unpeeled red potatoes
1 cup Basic Beef or Pork Stock

To make the filling:
Melt the margarine in a large skillet. Add the onions and celery and saute` over high until wilted, about 4 minutes, stirring occasionally. Reduce the heat to medium and add the pork, garlic and seasonings. Cook about 4 minutes, stirring often, breaking up the chunks of meat and scraping the bottom well. (Lower the heat further if the onions begin to get dark brown) Add the beef and mix thoroughly. Lower the heat and simmer about 5 minutes, stirring frequently and scraping pan bottom well. Stir in the potatoes and stock. Cook about 10 minutes over medium-low heat, stirring frequently. Using a strainer, drain the mixture very well and let cool at least 15 minutes before filling the pie dough.Insert all ingredients into pie shell with top and bake at 350 F for 40 to 45 minutes. Cool about 10 minutes before serving. Top with Cajun Sauce.

Cajun Sauce

3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tbs. all-purpose flour
3/4 tsp. ground red pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
2 bay leaves
1/4 cup minced jalapeno peppers
1 tsp. minced garlic
3 cups Basic beef stock

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. Do not let the roux get to the smoking stage. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white, and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (Mixture should be pasty) Remove from heat. In a separate 2-quart saucepan, bring the sauce to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.