Place potatoes in a saucepan with salted water.

Boil until tender.

Drain the potatoes.

Mash the potatoes.

Preheat oven to 450 degrees Fahrenheit.

Clean leeks and slice the white and pale green sections into 1/4 inch slices.

Place leeks and carrots in a large saucepan with 1/4 cup water.

Cover and bring to a boil over medium-high heat.

Reduce heat to low and simmer until tender, about 10 minutes.

Drain off any liquid.

Increase heat to medium, add ground veal.

Sprinkle with crushed garlic and dried seasonings (thyme, sage, pepper, salt, allspice, celery salt, cloves, cinnamon).

Stir until blended.

Simmer uncovered, stirring often to keep veal separated, until meat loses its pink color, about 8-10 minutes.

Stir in mashed potatoes, chopped parsley, and chili sauce or salsa.

Roll out half of the pastry and line the bottom of a 10-inch deep-dish pie pan.

Brush the bottom of the pastry with Dijon mustard.

Fill with the veal mixture, patting down slightly.

Roll out the top crust.

Lay the top crust over the veal and crimp the edges.

Slit the top crust for steam to escape.

Brush the top crust with milk.

Place the pie on the bottom rack of the oven.

Bake for 10 minutes, then reduce heat to 350 degrees Fahrenheit.

Bake until the crust is golden and the filling is bubbly, about 50-55 minutes more.

Serve warm.