Ingredients:
1 large prepared unbaked pastry shells
1 lb ground beef
1 lb Italian sausages, casings removed ( or use 2 pounds ground beef)
seasoning salt
black pepper
1/4 cup grated parmesan cheese ( or to taste)
1/2 teaspoon dried chili pepper flakes
1 large onions, chopped
2 tablespoons minced fresh garlic
2 large celery ribs, diced
2 carrots, peeled and diced
1 (10 ounce) cans sliced mushrooms, drained
1 1/2 cups canned corn niblets, drained
1 tablespoon Worcestershire sauce
1 (10 ounce) cans beef broth (undiluted) or 1 (10 ounce) cans consomme ( undiluted)
2 tablespoons very soft butter
2 tablespoons flour
Directions:
Set oven to 350 degrees.
Grease a round or oval baking dish.
In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
Add in the broth or consomme; simmer for 15 minutes.
Season with salt and black pepper to taste.
In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
Transfer the mixture to prepared baking dish.
Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
Cut slits in the top to allow steam to escape.
Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
Let sit 15 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.