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Clean mushrooms and cut into quarters. Crumble the sausage & place in a large, deep pan. Cook over medium heat. Add onions, garlic, celery, and carrot, and cook about 5 minutes. Add mushrooms and cook 5 minutes more until vegedatas are tender. Stir in flour and cook and couple of minutes, stirring. Add wine and half of the stock, stirring and working out any lumps. Add remaining stock and bring to a boil. Turn heat to low, add herbs, salt and pepper and cook 10 minutes. Pour into deep pie dish or 8x8 baking dish and set aside.
Mix flour, cornmeal, and salt in a large bowl. Cut in butter. Add shortening and continue to work dough until texture resembles coarse meal. Sprinkle water over dough and knead with hands. Refrigerate dough 30 minutes to 24 hours (can also be frozen). Roll dough on a floured surface to ¼ inch thickness. Place dough over top of filling in pie dish.
Bake pie at 375 degrees for 30 minutes or so, until crust is lightly browned and filling is bubbly.