They will not eat chunks of veggies, so I used minced dried onions, 1t celery salt and grated the carrots on a microplane. I used Progresso Recipe Starter in Fire Roasted Tomato, and that hung Jake up a bit- next time I'll use something else or run it through the food processor.
I had debated making a potato side dish, but this turned out to be filling enough on it's own.
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil (omitted)
1 1/2 pounds ground beef
1T minced dried onion
6 baby carrots - grated on microplane
2 ribs celery -- chopped (used 1t celery salt)
2 cloves garlic -- minced (used jarred)
1 tablespoon Worcestershire sauce
8oz Progresso Recipe Starter Fire Roasted Tomato
1/2 cup shredded sharp Cheddar
Salt and pepper (omitted salt)
1 large egg + 1t water
Pastry for 1 double-crust 9-inch pie (homemade or store-bought)
Heat oven to 400º. Brown ground beef with minced onion and celery salt until no longer pink. Drain grease. Add carrot, garlic, tomato sauce, worcestershire, cheese and pepper. Let cool slightly.
Fit bottom crust into pie pan and set on lined baking sheet. Add meat mixture. Top with second crust, fold under and crimp. Brush with egg wash. Slit top to allow steam to escape.
Bake for 15 mins, drop temperature to 350º. Bake for an additional 20 to 25 mins, until the top is golden brown and the filling is bubbly.
Can make 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.