Ingredients:
1 1/2 pounds ground beef
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 tablespoon all-purpose flour
1/2 cup beef broth
1/2 cup frozen peas and carrots, thawed
2 cups mashed potatoes, prepared
1 cup shredded cheddar cheese
1 package (14 oz) refrigerated pie crusts
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Beef Mixture: In a large skillet, cook the ground beef, onion, and celery over medium heat until the beef is no longer pink and the vegetables are tender. Drain excess fat.
Season and Thicken: Stir in the salt, pepper, thyme, rosemary, sage, and flour. Cook for 1-2 minutes, then gradually add the beef broth. Cook and stir until thickened. Stir in the peas and carrots.
Assemble Pie: Unroll one pie crust into a 9-inch pie plate. Add the beef mixture, then spread the mashed potatoes on top. Sprinkle with shredded cheddar cheese.
Top with Crust: Place the second pie crust over the filling, sealing the edges. Cut slits in the top crust to allow steam to escape.
Bake: Bake for 25-30 minutes, or until the crust is golden brown. Let the pie cool for a few minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 per slice | Servings: 6
