In a large skillet, cook the ground beef and onions until browned.
Add the carrots and cook until tender.
Stir in the peas and season with salt and pepper.
Roll out the bottom pie crust and place it in a pie dish.
Spoon the filling onto the crust.
Roll out the top crust and place it over the filling.
Trim and crimp the edges, then cut slits for venting.
Brush the top crust with egg wash.
Bake for 30-40 minutes, or until the crust is golden brown.
Notes
Season the meat generously for a flavorful filling.
• Cook the vegetables until tender but not mushy to maintain a good texture.
• Allow the filling to cool slightly before adding it to the pie crust to prevent it from getting soggy.
• Be sure to vent the top crust to allow steam to escape and avoid a soggy pie.
• Brush the top crust with egg wash for a golden and glossy finish.