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Beef Pot Pie

Pastry for 2-crust pie, homemade or purchased 
1 pound lean ground beef 
1 tablespoon olive oil 
1 cup chopped green onion 
1 red bell pepper, chopped 
1 rib celery, chopped 
1 medium carrot, chopped 
1 small summer squash or zucchini, chopped 
3 tablespoons all-purpose flour 
1/2 cup tomato sauce 
1/2 cup grated Parmesan cheese 
1 scant teaspoon dried leaf thyme 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1 egg, mixed with 1 tablespoon of water, for glaze 

If pie pastry is not pre-made, prepare pie crust; divide dough in half for top and bottom crust. Wrap dough portions in plastic wrap; chill for about 30 minutes. Prepare filling. In a large skillet over medium heat, cook ground beef in olive oil until no longer pink. Transfer beef to a bowl with slotted spoon. Drain off excess grease, leaving a few teaspoons. Put skillet back on medium heat; add green onion, red bell pepper, chopped celery, squash, and chopped carrot. Cook, stirring often, until softened, about 8 to 10 minutes. Return beef to skillet and stir in flour; stir and cook for 1 minute. Remove from heat and stir in tomato sauce, Parmesan cheese, thyme, salt, and pepper. Set aside while rolling dough.

Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased baking sheet. Spoon beef filling over the dough circle, to within 2 inches of the edge. Roll out remaining dough to a circle about 11 inches; place over filling. Fold edges of bottom crust circle over the top circle; pinch to seal all around.

Brush top of beef pot pie with egg and water mixture. 

Bake beef pot pie at 400 for about 50 minutes. Place baking sheet with beef pot pie on a rack to cool for about 5 minutes before serving.

Beef pot pie serves 6.