Hamburger Pie

• 1 tablespoon olive oil
• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 1 1/2 medium carrots, finely chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 8-oz. can no-salt tomato sauce
• 1/2 cup shredded sharp Cheddar
• Salt and pepper
• 1 large egg
• Pastry for 1 double-crust 9-inch pie (homemade or store-bought)

1. Place rack in lowest position of oven; preheat to 400u0b0F. Line a baking sheet with foil.
2. Warm oil in a skillet over medium-high heat. Cook beef, breaking up large pieces with a wooden spoon, until no longer pink, about 5 minutes. Remove to a bowl using a slotted spoon. Drain all but 1 Tbsp. fat from skillet. Add onion, carrots and celery; saute until beginning to brown, about 5 minutes. Add garlic; saute 1 minute. Transfer to bowl with beef; stir in Worcestershire, tomato sauce and Cheddar. Season with salt and pepper. Let cool slightly. Beat egg in a bowl with 1 tsp. water.
3. Roll out 1 sheet of pastry and fit into a 9-inch pie plate (use aluminum or tempered glass if you intend to freeze). Place on lined baking sheet. Add meat mixture and spread evenly. Roll out second sheet of pastry; place on top of pie. Fold top crust over bottom crust; crimp edges to seal. Brush top with egg wash. Cut steam vents in top.
4. Bake for 15 minutes. Reduce oven temperature to 350u0b0F; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.
5. Make it ahead
6. Let cool completely. Cover in plastic wrap and freeze. Cover in foil and place back in freezer.
7. Unwrap, place pie on a baking sheet and bake at 400u0b0F until heated through, 40 to 45 minutes.

olive oil, ground beef, onion, carrots, celery, garlic, worcestershire sauce, tomato sauce, shredded sharp cheddar, salt, egg, pastry

Taken from www.myrecipes.com/recipe/hamburger-pie (may not work)