Meat pie with potatoes carrots and green peas

Ingredients:

For the Filling:

• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 medium potatoes (peeled and diced)
• 2 carrots (peeled and diced)
• 1 cup green peas (fresh or frozen)
• 1 cup beef broth
• 1/2 cup frozen peas (optional, for added texture)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp all-purpose flour (for thickening, optional)

For the Pie Crust:

• 1 package (14.1 oz or 400g) refrigerated pie crusts (or homemade pie crust)
• 1 egg (beaten, for egg wash)

Instructions:

1. Prepare the Filling:

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute.
• Add the diced potatoes, carrots, and tomato paste. Cook for 2-3 minutes.
• Pour in the beef broth and add Worcestershire sauce, dried thyme, dried rosemary, paprika, salt, and pepper.
• Bring to a simmer and cook, uncovered, for about 15-20 minutes, or until the vegetables are tender and the mixture has thickened. If using flour, sprinkle it over the mixture and stir to combine, cooking for another 2-3 minutes until thickened.
• Stir in the green peas and cook for another 2-3 minutes. Adjust seasoning if needed. Remove from heat and let it cool slightly.

2. Prepare the Pie Crust:

• Preheat your oven to 400°F (200°C).
• Roll out one pie crust and fit it into a 9-inch pie dish.
• Spoon the meat mixture into the pie crust.

3. Top and Seal:

• Roll out the second pie crust and place it over the meat mixture.
• Trim any excess crust and crimp the edges to seal.
• Cut a few small slits in the top crust to allow steam to escape.
• Brush the top with the beaten egg for a golden finish.

4. Bake:

• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

5. Cool and Serve:

• Let the pie cool for a few minutes before slicing. This helps the filling set and makes it easier to serve.

Enjoy your hearty meat pie with tender potatoes, carrots, and green peas!