Saute onions in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly, until caramelized; season with Vegeta and pepper and cool to room temperature

Saute celery and carrots in 1 tablespoon olive oil at medium high heat in heavy skillet, stirring constantly for 3-4 minutes

Add ground beef to the pan; continue to saute and stir until completely browned

Add sage, pepper and garlic; saute 30 seconds, stirring

Add sauces and butter; saute another minute, or until butter melts

Stir 2 tablespoons cornstarch into meat mixture; cool to room temperature

Pre-heat oven to 350F

Roll out one disc of whole wheat pastry, place bottom of spring form pan in middle of rolled pastry, ensure a couple of inches of dough extend all sides

Cut out round for top of pie, carefully preserving curved edges just cut away from it

Roll second disc of pastry; place into bottom of spring form pan (sides will not be high enough)

Using preserved curved pastry edges, build them onto sides of pastry placed in spring form pan to extend height of pastry sides to reach height of pan sides (use dabs of water to gently glue pastry pieces together)

Fill bottom of pie with room temperature meat filling

Add one tablespoon cornstarch to room temperature caramelized onions, mix together; layer onions over meat mixture

Lay tomato slices over onion layer; fill in empty spaced with small triangles of tomato

Season the tomatoes with salt and pepper

Fold pastry on sides of pan over tomatoes; scantly dab with water to enable pastry top to stick

Place pastry disc onto top of pie; crimp edges with fork

Using a sharp knife, make air vents slits in pastry top

Bake for one hour, with cookie sheet or foil in bottom of oven to catch drippings (watch to avoid over browning; cover with foil when browned)

Remove from oven; rest 15 minutes

Loosen from sides of pan carefully, if necessary

Remove from pan; plate and serve with a dollop of crème fraîche