Hamburger Pie

Ingredients

• 2 ribs celery chopped
• 1 large eggs 
• 20 servings pastry ) homemade store-bought for 1 double-crust 9-inch pie ( or
• 2 cloves garlic minced
• 1.5 pounds ground beef 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 20 servings salt and pepper 
• 0.5 cup sharp cheddar shredded
• 8 oz no-salt tomato sauce canned
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wooden spoon
• aluminum foil
• slotted spoon

Directions

1. Place rack in lowest position of oven; preheat to 400F. Line a baking sheet with foil.
2. 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.
3. Remove to a bowl using a slotted spoon.
4. Drain all but 1 Tbsp. fat from skillet.
5. Add onion, carrots and celery; saut until beginning to brown, about 5 minutes.
6. Add garlic; saut 1 minute.
7. Transfer to bowl with beef; stir in Worcestershire, tomato sauce and Cheddar. Season with salt and pepper.
8. Let cool slightly. Beat egg in a bowl with 1 tsp. water.
9. Roll out 1 sheet of pastry and fit into a 9-inch pie plate (use aluminum or tempered glass if you intend to freeze).
10. Place on lined baking sheet.
11. Add meat mixture and spread evenly.
12. Roll out second sheet of pastry; place on top of pie. Fold top crust over bottom crust; crimp edges to seal.
13. Brush top with egg wash.
14. Cut steam vents in top.
15. Bake for 15 minutes. Reduce oven temperature to 350F; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.