Ground Beef Pot Pie

Ground Beef Pot Pie 1 pkg. of (2) 9" refrigerated pie crust 1 1/2 lb. ground beef 1 small onion, chopped 1 rib celery, finely chopped 2 garlic cloves, minced 1 T. worcestershire sauce 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. oregano 1 1/2 C. frozen diced potatoes 1 C. frozen peas and carrots 10.5 oz. can cream of mushroom soup 8 oz. tomato sauce 2 T. butter, melted Begin browning the ground beef in a skillet over med. high heat. About halfway through add the onion, celery and garlic. Cook till meat is no longer pink, drain well. Stir in the next 6 ingredients, cook for 2 minutes stirring. Stir in the soup and tomato sauce, combine well and taste for any additional salt. Remove from the heat and let cool in the pan for 10 minutes. Take one sheet of pie crust and place in the bottom of a 9" pie plate. Spoon the meat mixture over the crust then top with the remaining pie crust, crimping the edges together. Make 4 slits in the center and place on a baking sheet lined with tinfoil. Bake in a 375 degree oven for 40 minutes, remove and brush with the butter, return to the oven for 5-10 minutes until nice and golden.