Hamburger Pot Pie

I always buy meat in the jumbo packs. Sometimes I sort into smaller freezer bags and other times I plan on using it two nights in a row. Last night I forgot to use the second night of hamburger. Oops! All while cooking a corned beef in the crock pot. Double oops. One of my brats isn't so fond of corned beef. So I am whipping together a Hamburger Pot Pie. Pot pie is definitely NOT on my low carb plan. But I know The Fireman WILL eat some. Oh heck he's gonna eat a lot. So I'm not going to include potatoes and will include more vegetables. You will like this because it takes maybe 10 minutes to prep and then it's in the oven. You could make two and freeze one. I'm not that organized. Obviously.

Hamburger Pot Pie
1 pound hamburger
1 small onion diced
2 carrots diced
1 stalk of celery diced
1 zucchini diced
1/2-3/4 cup tomato sauce
2 TB Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
1/2-3/4 cup dark beer
Pie crust (top and bottom)

Brown the meat with the vegetables over medium high heat
Add the spices and tomato sauce. Add the beer. Let simmer 10 minutes. I love the smell when you add beer to a dish. Taste and make sure the seasoning is just right.
Now I cook. I do not bake (I can but that is another story) so I am cheating using store bought pie crust. If you bake and can make a pie crust then go right ahead. I can't or won't so therefor unroll the bottom of the pie crust. Form it to the pie dish. Pour the filling into the pan
Top with the second pie crust. Crimp the edges and cut a slit in the center. Brush with milk or an egg (you don't have to but my Gram said it makes it pretty.)
Bake 350 for 30 minutes
Let sit 5 minutes before cutting.