Ingredients:
1 lb ground beef
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1 cup beef broth
1 cup grated cheddar cheese
1 pie crust
1 egg, beaten
Instructions:
Preheat the oven to 375°F.
In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat and set aside.
In the same skillet, add the chopped onions, carrots, and celery. Cook for 5-7 minutes or until the vegetables are tender.
Add the minced garlic, tomato paste, thyme, and rosemary to the skillet. Stir to combine and cook for another 2-3 minutes.
Add the beef broth to the skillet and bring the mixture to a simmer. Cook for 5-7 minutes or until the liquid has reduced by half.
Remove the skillet from the heat and stir in the cooked ground beef and grated cheddar cheese.
Pour the meat mixture into a pie dish lined with the pie crust.
Brush the edges of the pie crust with the beaten egg.
Cover the meat mixture with another pie crust or cut strips of pie crust to make a lattice top. Press the edges of the top crust into the edges of the bottom crust to seal the pie.
Brush the top crust with the beaten egg.
Bake the meat pie for 45-50 minutes or until the crust is golden brown and the filling is hot and bubbly.
Remove the pie from the oven and let it cool for a few minutes before slicing and serving.