Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 lb ground beef
1 cup beef broth
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 cup frozen peas and carrots
Salt and pepper to taste
1 tbsp cornstarch
2 tbsp water
2 pre-made pie crusts
1 egg, beaten
Directions
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the finely chopped onion and cook until it’s softened, about 5 minutes.
4. Add the minced garlic to the skillet and cook for another minute.
5. Add the ground beef to the skillet, breaking it up with a spoon, and cook until it’s browned and fully cooked through.
6. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until everything is well combined.
7. Bring the mixture to a simmer and cook for about 5 minutes.
8. Add the frozen peas and carrots to the skillet and cook for an additional 5 minutes.
9. Season the mixture with salt and pepper to taste.
10. In a small bowl, mix the cornstarch with water to make a slurry, then add it to the skillet to thicken the mixture. Stir well and cook for another 2-3 minutes until the mixture has thickened.
11. Remove the skillet from the heat and let the mixture cool slightly.
12. Place one pre-made pie crust in the bottom of a pie dish.
13. Pour the beef mixture into the pie crust.
14. Cover the mixture with the second pie crust, sealing the edges by pinching them together.
15. Cut a few small slits in the top crust to allow steam to escape.
16. Brush the beaten egg over the top crust for a golden finish.
17. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.
18. Let the pie cool for a few minutes before serving.