Another Yummy Delicious Meat Pie: A Hearty Delight for Any Occasion

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
Add the ground meat to the skillet, breaking it apart with a spoon, and cook until browned, about 5–7 minutes. Drain any excess fat.
Stir in the diced carrot, peas, beef broth, Worcestershire sauce, tomato paste, thyme, salt, and pepper. Cook for another 5–7 minutes, allowing the vegetables to soften and the flavors to meld together.
Sprinkle the flour over the mixture and stir to combine. Let it cook for another 2 minutes, until the filling thickens. Remove from heat and set aside to cool.
Assemble the Pie:

Preheat your oven to 375°F (190°C).
Roll out one pie crust and place it in a pie dish, pressing gently to fit.
Spoon the cooled meat filling into the pie crust, spreading it evenly.
Top with the second pie crust, trimming any excess dough and crimping the edges to seal the pie. Cut small slits in the top to allow steam to escape.
Brush the top of the pie with a beaten egg to create a golden, glossy finish when baked.
Bake the Pie:

Place the pie in the oven and bake for 30–35 minutes, or until the crust is golden and flaky. Let the pie cool for about 10 minutes before slicing and serving.
Serving and Storage Tips: