1-First Step: Preheat and get your ingredients ready. Start by preheating the oven to 400 degrees F. This gives the pie a hot oven right from the start, which helps the crust bake evenly. While the oven heats, dice the onion, celery, and carrots, slice the mushrooms, and measure out the rest of your ingredients. Having everything ready makes the cooking process smoother and faster.

2-Second Step: Brown the beef. Heat a large skillet over medium heat. Add the 1 pound lean ground beef, season it with salt and black pepper, and cook until it is no longer pink, about 5 minutes. Break it up with a spoon as it cooks so the filling stays tender and easy to scoop later. Once browned, remove the beef from the skillet and set it aside.

3-Third Step: Cook the vegetables. Add the 2 tablespoons olive oil to the same skillet. If the pan looks dry, add a little more oil or use butter instead. Stir in the diced onion, celery, carrots, and mushrooms, then season lightly with salt and pepper. Cook for 8 to 10 minutes, stirring now and then, until the vegetables soften and the mushrooms release their moisture.

4-Fourth Step: Add the garlic and flour. Add the minced garlic and cook for 1 minute. Stir often so it does not burn. Next, sprinkle in the 1/3 cup all-purpose flour and stir until the vegetables are coated. This step helps thicken the filling so it turns into a rich, spoonable gravy.

5-Fifth Step: Build the savory filling. Slowly pour in the 3 cups beef broth while stirring. This keeps the mixture smooth and helps prevent lumps. Let it simmer for 3 to 5 minutes until the filling thickens. Then add the 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 2 teaspoons Worcestershire sauce, and 2 tablespoons heavy cream. Stir well so the flavors blend together.

6-Sixth Step: Return the beef and finish the filling. Add the cooked beef back into the skillet. Stir in the 1 cup frozen peas and taste the filling. Adjust with more salt and black pepper if needed. Adding the peas at the end helps them stay bright and prevents them from turning mushy in the oven.

7-Seventh Step: Assemble the pie. Roll out the 2 pie crusts so they fit a 9×11 baking dish. Press the bottom crust into the dish, making sure it reaches the corners. Pour in the beef mixture evenly, then place the second crust on top. Seal the edges as best you can, then cut or score a few slits in the top crust so steam can escape while baking.

8-Eighth Step: Add egg wash and bake. Brush the top crust with the egg wash made from 1 egg mixed with 1 tablespoon water. This gives the pie a pretty golden color and a lightly crisp finish. Bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil.

9-Ninth Step: Rest before serving. Let the pot pie cool for 20 minutes before slicing. This resting time helps the filling set, so each piece holds together better. Serve it warm on its own or with a soft side dish, such as mashed potatoes, buttered rolls, or a simple salad.