2doughspastry dough - double crust, I bought the pre-made pie crust
2cupspotatoes - yellow potatoes, shredded
1cupcarrots - grated
1 ¼cupcelery - thinly sliced
¼cupwhite onion - chopped
2tablespoonsWorcestershire sauce
1teaspoonsalt
1teaspoondried oregano
¼teaspoonground black pepper
1 ½poundground beef (minced beef) - lean
1canmushrooms - 4-ounce
2tablespoonsall purpose flour (plain flour Australia and UK)
2tablespoonsolive oil
1teaspoonbeef bouillon granules
½teaspoondried oregano
Instructions
Divide pastry into fourths. Lightly roll the dough out on a floured surface. Place over the pie dish, fitting in, and repeat with the other dough round.
In a large bowl, mix the potatoes, celery, carrots, onion, Worcestershire sauce, salt, pepper, oregano and beef.
Divide the mixture between the two pie pans. Top with the remaining two pie rounds. Seal and pinch the edges. Cut steam slits at the top of each pie.
*Optional – Use a pastry brush to brush a whisked egg yolk on top for color and glaze effect.
Drain the mushrooms (reserve liquid) and add water to measure 1 cup, set aside.
In a small saucepan, cook the mushrooms and flour in oil until bubbly. Remove from the heat; stir in the bouillon and mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with your pie.
Flash freeze (freeze on a flat surface in the freezer) the pies until firm. Place in a 2 1/2 gallon freezer bag that has been labelled. Seal and Freeze. Place the mushroom sauce in a small container—label and freeze with pie.
Remove from freezer 30 minutes before baking. Bake at 375°F for 70 minutes or until the top begins to brown and the middle is bubbling. Serve with the gravy.