Tourtiere (Meat Pie)

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1 teaspoon salt

1 teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon ground allspice

3 tablespoons minced fresh parsley leaves

1 tablespoon chopped fresh thyme leaves

1/4 cup red wine

1 pound pork loin, diced into 1/2 inch pieces

1 pound sirloin, diced into 1/2 inch pieces

1/2 pound venison, diced into 1/2 inch pieces

1/4 cup olive oil

1 onion, diced small

1 cup small diced celery, (2 or 3 stalks)

1 cup small diced carrots, (3 or 4 carrots)

1 teaspoon minced garlic, (1 or 2 cloves)

1 medium potato, peeled and diced small

2 cups chicken broth

2 (9 inch) rounds prepared pie crust

1 egg, beaten, for egg wash