1 1/2 cups onions chopped small
1 cup celery chopped small
1 cup red bell pepper chopped small
1 cup green bell pepper chopped small
1 cup green onion (whole thing) chopped (put aside for later)
2 tsp. garlic minced
1/2 tsp crushed red pepper flake
1 tbsp. Worcestershire sauce
1 tsp. red devil hot sauce
1 cup beef broth
1 cup dry hungry jack instant potatoes
1 lb extra lean (93%) hamburger
1 lb Hormel Italian pork sausage
salt and pepper, to taste
olive oil (as needed)
1 ready-made Pillsbury pie crust (top and bottom)
egg wash, for pastry

In hot skillet, add enough olive oil (about 4 tablespoons) add onion (not the green), celery and cook for about 5 minutes, add red and green bell peppers and garlic, salt and pepper to taste. Cook until tender crisp but not mushy.

Put vegetables into holding bowl (do not drain) and return pan to burner. Add 2 tablespoons of olive oil, hamburger and Italian sausage. Cook until no longer pink (do not drain), add crushed pepper flakes, Worcestershire, hot sauce, cook for a few minutes, then add beef broth, bring to a boil, remove from heat and add vegetables.

from holding bowl, mix in well, and add the dry instant potatoes. Mix well, add the green onions, check for salt and pepper.

Let cool for a bit before pouring into pie shell.

Prepare pie crust as directed on box, add meat mixture and brush the edges of the bottom crust with an egg wash, place top crust on and seal edges with fork, brush top of pie with egg wash and poke a few vent holes to allow steam to escape.

Bake at 375°F on bottom rack for about 45 min to an hour, or until crust is a beautiful golden brown.

Submitted by: Denna Gray