For the veggies:
-1 pepper (I used 3 halves of small ones)
-a few carrots
-1 stalk leek
For the crust:
-2 frozen pie bottoms (defrost them before using)
-Bread crumbs (I used Italian)
For the Meat:
-about 1 lbs of ground beef
-Paprika, garlic powder, worchestershire sauce, cumin, salt, pepper for seasoning (but you can really season the meet however you prefer
For the binding mixture:
-A pour (scheut) heavy cream (about 2/3 cup)
-2 tsp nutmeg
-1/2 tblsp pepper
-pinch of salt
-A bag of shredded cheese (I used Italian blend)
Now get your form ready. I always cover the whole surface with butter and flour to make sure nothing sticks to the sides. Then combine the 2 pie crusts and roll them out to cover the whole bottom of the form. If you have leftover, make nice strips for the top. I did not have any leftover because I'm not that great at rolling out dough without breaking it to pieces. If you do end up using strips to cover the top, brush it with some egg (that you kept aside) before putting it in the oven. Don't worry if your crust breaks apart as you're putting it in the form, you can patch it up.
Once the form is covered with dough, cover the bottom with bread crumbs. This will keep the fluids from the ingredients of the pie from making the bottom soggy - my mom is a genius!
For the fun part: add the meat, veggie mixture and binding mixture all together - I love how colorful it is!
Add all of this filling to the form and move the excess dough on the sides down onto the edge of the filling - this makes it easier to cut and looks nice.