Classic Beef Pot Pie with Flaky Crust

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Ground beef (80/20)
• 1 box Refrigerated pie crusts (2-count box)
• 2 cups Frozen mixed vegetables (peas, carrots, corn)
• 1 each Yellow onion, diced
• 2 cloves Garlic
• 3 tbsp All-purpose flour
• 1 1/2 cups Beef broth
• 1 tsp Worcestershire sauce
• 1 each Eggs
• 1/2 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat oven to 400°F. In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is browned and the onion is soft, 6-8 minutes. Drain off all but about 1 tablespoon of the fat (the flour needs a little fat to cook in), then add the garlic and cook 30 seconds.
2. Sprinkle the flour over the beef mixture and stir to coat. Cook 1 minute, then slowly stir in the beef broth until smooth. Simmer until thickened, 3-4 minutes.
3. Stir in the frozen mixed vegetables, Worcestershire sauce, thyme, salt, and pepper, then remove from heat and let the filling cool 10 minutes (hot filling melts the butter in the crust and makes it soggy).
4. Fit one pie crust into a 9-inch pie dish and pour in the beef filling. Top with the second crust, crimping the edges to seal, and cut a few slits in the top to vent steam. Beat the egg with a splash of water and brush over the top crust. Set the pie on a baking sheet to catch any drips.
5. Bake at 400°F for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. Let rest 10 minutes before slicing so the filling sets.