A hearty and flavorful pie filled with seasoned beef and vegetables, topped with a golden crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the pie.
In a skillet, cook the ground beef, diced green bell pepper, and chopped onion over medium heat until the beef is browned and the vegetables are softened.
Stir occasionally to prevent sticking and ensure even cooking.
Drain any excess grease from the skillet and stir in the Worcestershire sauce, salt, and black pepper.
Draining the grease helps reduce excess fat in the dish.
Mix the condensed cream of mushroom soup into the beef mixture until well combined.
Ensure the soup is evenly distributed for a creamy filling.
Line the bottom of a pie dish with one of the pie crusts.
Press the crust gently to fit the dish without tearing.
Spoon half of the beef mixture into the crust, sprinkle with half of the shredded cheddar cheese, and repeat the layers.
Layering ensures even distribution of flavors.
Cover the pie with the second crust, sealing the edges with a fork, and cut small slits on top to allow steam to escape.
Sealing prevents the filling from leaking during baking.
Beat the egg and brush it over the top crust for a golden finish.
Brushing with egg gives the crust a shiny, golden appearance.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Check the pie occasionally to avoid over-browning.
Let the pie cool for 5 minutes before slicing and serving.
Cooling helps the filling set, making it easier to slice.
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