1Place bottom crust in a deep dish 10 inch pie plate.
Add potatoes, carrots, onions, peas.
Salt and pepper to taste.
Place meat on top of veggies and pour gravy over meat.
Place top crust and crimp edges to seal.
Brush top of pie with beaten egg/egg substitute with a pastry brush.
Cut vents in top crust.
2Place on a cookie sheet in a preheated 350 degree oven and bake for 1 1/2 hours.
3Allow pie to rest at room temperature for 30 minutes before serving. Do not skip this step, the filling will be very runny if you don't do this.
Slice and enjoy. Makes great leftovers too.