French Pie

Okay so this recipe came out of me being indecisive. I couldn't decide if I wanted Shepherds pie or if I wanted pot pie, so I caved and came up with this. Yes, I know there are variations of meat pies, and no, I'm not talking about the kind Mrs. Lovette made...**shudders** Mine are made with real beef, no pussy cats and toast, and DEFINATELY no Human remains...You will not be having a little priest with me.

You will need to preheat the oven to 350

Ingredients
2 carrots - peeled and diced
1 1/2 onions - diced
3 stalks of celery - diced
4 cloves of garlic - minced
2 Tbs Italian seasoning
1 lb of ground beef (I used 80/20)
2 large potatoes  -diced
2 tbs of butter (I used Smart Balance)
2 cubes of beef bullion
2 Tbs Worcestershire sauce
1 pkg pie crust (I use Pillsbury ready crust)
In a large stock pot, add butter, onions, celery, carrots, potatoes, onions and garlic, add seasoning, Worcestershire sauce, and bullion cubes. Cover and let steam and simmer for a few minutes mixing occasionally. Once the onions look translucent, add beef and cook till brown, mixture will create its own gravy.

Put pie plate on cookie sheet, and then put 1 pie crust in pie pan and then scoop mixture into crust, mixture will mound up this will be okay. When all mixture is in  add second crust to pie and cut 4 small knife vents into the crust to let the steam out. Bake until crust is golden brown.

Serve with or without brown gravy, its up to you. Enjoy!