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olive oil ground beef onion carrots celery garlic Worcestershire sauce tomato sauce shredded sharp Cheddar salt egg pastry
Viewed: 48 - Published at: 4 years agoIngredients
- 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)
Method
- Place rack in lowest position of oven; preheat to 400°F. Line a baking sheet with foil.
- 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.
- 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.
- Bake for 15 minutes. Reduce oven temperature to 350°F; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.
- Make it ahead
- Let cool completely. Cover in plastic wrap and freeze. Cover in foil and place back in freezer.
- Unwrap, place pie on a baking sheet and bake at 400°F until heated through, 40 to 45 minutes.
