1-First Step: Preheat and Prep Preheat your oven to 400 degrees Fahrenheit. Roll your two pie crusts to fit a 9″x11″ baking dish or a standard pie plate and keep them chilled on the counter while you make the filling. Chop the onion, celery, carrots, mushrooms, and mince the garlic so everything is ready to go.

2-Second Step: Brown the Ground Beef In a large skillet over medium heat, add the 1 pound lean ground beef. Season with salt and pepper and cook about 5 minutes until no longer pink. Use a wooden spoon to break the beef into small pieces. Remove the cooked beef from the skillet and set aside; you want to reserve some of the beef fat in the pan if there is any, or wipe the pan clean and add olive oil if needed.

3-Third Step: Sauté the Vegetables Add 2 tablespoons olive oil (or butter) to the skillet. Add the finely diced 1/2 onion, 2 celery stalks, 2 large carrots, and 2 cups sliced mushrooms. Season with more salt and pepper and sauté 8-10 minutes until the vegetables are tender and the mushrooms have released their juices. If the pan gets dry, add a splash more oil.

4-Fourth Step: Add Garlic and Flour Stir in the 3 garlic cloves, minced, and cook 1 more minute without letting it burn. Sprinkle 1/3 cup all-purpose flour over the vegetables and toss so the flour coats everything; this helps thicken the sauce evenly.

5-Fifth Step: Make the Gravy Gradually pour in 3 cups beef broth while stirring to combine and prevent lumps. Simmer 3-5 minutes until the sauce thickens and becomes glossy. Stir in 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 2 teaspoons Worcestershire sauce, and 2 tablespoons heavy cream. Taste and season with additional salt and pepper if needed.

6-Sixth Step: Combine Filling Add the browned ground beef back into the skillet and stir in 1 cup frozen peas. Heat through for another 1-2 minutes so peas thaw and warm. The filling should be thick but spoonable; if it seems too thin, simmer another minute to reduce. If too thick, add a splash of broth.

7-Seventh Step: Assemble the Pie Line the bottom of your 9″x11″ baking dish or pie plate with one crust, pressing it gently into place. Fill with the beef and vegetable mixture. Top with the second crust, crimp the edges, and trim excess dough. Vent the top crust with knife slits to let steam escape.

8-Final Step: Egg Wash, Bake, and Rest Whisk 1 egg with 1 tablespoon water and brush over the top crust for a golden finish. Bake at 400 degrees Fahrenheit for 30-40 minutes until the crust is golden and the filling bubbles at the edges. Let cool for 20 minutes before slicing so the filling sets. Serve warm with your favorite sides.