Hearty Meat Pie

Pastry for two double-crust pies
2 cups grated peeled potatoes
1-1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked lean ground beef

Mushroom Gravy (for each pie)
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Dive pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a bowl, combine the next seven ingredients; add beef and mix well.

Spoon half into crust. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling.

Cover and freeze one pie for up to 3 months. Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. In a saucepan, cook mushrooms and flour in oil until bubbly.

Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute.

Stir in browning sauce if desired. Serve with pie. To use frozen pie: Bake at 375° for 70 minutes. Make gravy as directed. Makes 2 pies (6-8 servings each).