Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the cold water and pulse again until a dough just begins to form, adding more water as needed.

Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes.

Set an oven rack to the middle position and preheat the oven to 375°F (190°C).

Make the beef: In a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.

Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.

Prepare the dough: Roll out half of the dough on a floured work surface to a ⅛-inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9-inch (23 cm) pie pan. Roll out the second half of the dough.

Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.

Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.

While your tourtiere is in the oven, peel and dice the rutabaga into 1" cubes. Boil in a pot of water until tender, about 20-30 minutes. Drain and add butter and salt, then mash with a fork.

Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.