Photo: Antonis Achilleos; Styling: Elizabeth Blake
1 tablespoon olive oil
1 1/2 pounds ground beef
1 medium onion, chopped
1 1/2 medium carrots, finely chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 8-oz. can no-salt tomato sauce
1/2 cup shredded sharp Cheddar
Salt and pepper
1 large egg
Pastry for 1 double-crust 9-inch pie (homemade or store-bought)
How to Make It
Place rack in lowest position of oven; preheat to 400ºF. Line a baking sheet with foil.
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. Remove to a bowl using a slotted spoon. Drain all but 1 Tbsp. fat from skillet. Add onion, carrots and celery; sauté until beginning to brown, about 5 minutes. Add garlic; sauté 1 minute. Transfer to bowl with beef; stir in Worcestershire, tomato sauce and Cheddar. Season with salt and pepper. Let cool slightly. Beat egg in a bowl with 1 tsp. water.
Roll out 1 sheet of pastry and fit into a 9-inch pie plate (use aluminum or tempered glass if you intend to freeze). Place on lined baking sheet. Add meat mixture and spread evenly. Roll out second sheet of pastry; place on top of pie. Fold top crust over bottom crust; crimp edges to seal. Brush top with egg wash. Cut steam vents in top.
Bake for 15 minutes. Reduce oven temperature to 350ºF; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.
Make it ahead
TO FREEZE: Let cool completely. Cover in plastic wrap and freeze. Cover in foil and place back in freezer.
TO SERVE: Unwrap, place pie on a baking sheet and bake at 400°F until heated through, 40 to 45 minutes.