2 pie crusts; homemade or bought
1 lb ground beef
2 tbsp butter
1 yellow onion; chopped, 1/4-in pieces
1/2 cup celery ribs; sliced thin
1/2 cup carrots; diced
1/3 cup flour
2 cup beef broth
1 cup milk
1 tsp Worcestershire sauce
1/2 tsp kosher salt; or to taste
1/2 tsp black pepper; or to taste
8 oz peas; frozen
1 medium egg; beaten

1. Preheat oven to 425F.



2. Place one pie crust in a deep pie plate. Prick with a fork and set aside.

3. In a large deep skillet, over medium-high heat, cook and crumble the ground beef. Transfer the cooked beef to a small bowl.

4. In the same skillet used for the beef, melt the butter. Add the onions, celery and carrots and cook until soft, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.

5. Add the milk, Worcestershire, salt, and pepper. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.

6. Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.

7. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)

8. Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.

Notes:
To make an egg wash, whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.