1 lb. ground beef (93/7)
1 lb. bulk Italian pork sausage (I use Hormel)
1 1/2 cups onions, chopped small
1 cup green onions, chopped (set aside for later)
1 cup celery, chopped small
1 cup red bell pepper, chopped small
1 cup green bell pepper, chopped small
2 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
1 tbsp. Worcestershire sauce
1 tsp. hot sauce (your favorite)
1 cup beef broth
1 cup dry instant potato flakes (Hungry Jack)
salt and pepper, to taste
olive oil, as needed
1 box pie crusts (Pillsbury; top and bottom crust)
egg wash, for pastry

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

Put vegetables in holding bowl (do not drain) and return pan to burner. Add 2 tablespoons olive oil, ground beef and Italian sausage. Cook until no longer pink (do not drain). Add crushed pepper flakes, Worcestershire sauce and hot sauce. Cook for a few minutes, then add beef broth and bring to a boil. Remove from heat and add vegetables from holding bowl, mix in well, then add dry instant potato flakes. Mix well, add green onions, check for salt and pepper... Let cool for a bit before pouring into prepared pie shell.

Spicy Variation: Double or triple hot sauce and red pepper flakes.

Prepare bottom 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.

Bake on bottom rack at 375°F for about 45 to 60 minutes, or until crust is a beautiful golden brown.

Submitted by: D. Gray