1 lb. Lean ground beef
1 cup onion, chopped (reserve some onion for teeth)
2 8.5 oz cans peas and carrots, drained
3/4 cup beef broth
12 oz. jar brown gravy (Heinz Homestyle)
Italian herb mix (oregano, basil, marjoram, thyme, rosemary, sage)
2 refrigerated 9" pie crusts
Barbeque sauce
Ketchup
2 sliced black olives
2 banana pepper or pepperoncini rounds
1 calabasas or other small, mild red pepper
Grated Parmesan cheese

1 lb. Lean ground beef 1 cup onion, chopped (reserve some onion for teeth) 2 8.5 oz cans peas and carrots, drained 3/4 cup beef broth 12 oz. jar brown gravy (Heinz Homestyle) 2 refrigerated 9" pie crusts 2 sliced black olives 2 banana pepper or pepperoncini rounds 1 calabasas or other small, mild red pepper

Preheat oven to 425.

Follow directions to prepare crust (mine said leave refrigerated crust at room temp for 15 mns).

Brown ground beef and chopped onion in a skillet.

Remove from heat. Add peas and carrots, gravy, and a dusting of herbs.

Place 1 pie crust in an ungreased 9" pie plate and press up sides. Add meat mixture to crust.

Lay the second pie crust on a cutting board and use a sharp knife to cut out 2 ovals for eyes and a crescent moon shape for the mouth. Reserve crust scraps. Place the crust on top of the pie and pinch the sides together all around the pie to create a scalloped edge. Trim excess crust as needed.

Mush all excess crust scraps together and mold into the bridge of a nose and nostrils. Place the nose on the pie. Brush ketchup in the eye and mouth holes. Place sliced olives and sliced banana/ pepperoncici peppers in the eyes to create the appearance of eyes. Place onions in the mouth for teeth and the calabasas pepper for a tongue. Brush the entire pie crust in barbeque sauce and dust with parmesan cheese.

Cover the edges of the pie crust with aluminum foil to prevent burning and cook the pie for 25 minutes. Remove foil and cook for 3 more minutes.