4 tablespoons olive oil
1 pound ground beef
1 onion, chopped
2 medium carrots, finely chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 sweet red bell pepper chopped fine fine
1 cup frozen peas thawed/drained
4 or 5 mushrooms sliced thin
2 tablespoons Worcestershire sauce
1/2 cup plain tomato sauce
1/2 cup brown gravy
1/2 cup shredded sharp Cheddar
1/2 cup shredded Italian blend cheese
Salt and pepper
Oregano, basil, and cumin to taste
Chili powder to taste
Pastry for 1 double-crust 9-inch pie (recipe below)
1. Preheat oven to 400ºF. 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 to 7 minutes. Add herbs , chili powder, and cumin, garlic, onion, pepper, mushrooms, carrots and celery; sauté on medium about 5 or 7 more minutes. Turn off pan.
In a large mixing bowl stir together tomato sauce and gravy and then add Worcestershire. Season with salt and pepper if needed. Let cool slightly. Use a slotted spoon to lift contents of skillet into gravy-tomato sauce in mixing bowl and fold together. Add peas.
3. (*pie crust recipe below*) Roll out 1 sheet of pastry and fit into deep dish pie plate. Spoon filling into crust and add cheese lightly and evenly on top. Roll out second crust; place on top of pie. Fold top crust over bottom crust; crimp edges to seal. Brush top with egg wash if you want. Cut steam vents in top. Place on cookie sheet and put in oven.
4. Bake for 15 minutes at 400°F. Reduce oven temperature to 350ºF; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.
5. Slice like a pie after allowing to cool about 20 minutes. Serve with a small dollop of sour cream on top of each slice.
Slightly Savory Pie Crust
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 cup vegetable shortening or butter
1/2 cup buttermilk
Sift flour and salt together in a bowl. Add pepper, garlic powder, basil, oregano. Cut in shortening until it looks like coarse crumbs. Add milk until dough forms. Split dough in two even balls and keep wrapped in plastic wrap and refrigerated until you are ready to roll out.