Heat olive oil in a large skillet over medium-high heat.

• Sauté onions and peppers for 3–4 minutes until softened.

• Add mushrooms and garlic, cook another 2 minutes.

• Add beef, season with salt, pepper, and Italian seasoning.

• Cook until beef is browned but tender (4–5 minutes).

• Stir in Worcestershire sauce and Dijon mustard.

• Remove from heat and let cool slightly—this keeps the pastry from becoming soggy.

2. Assemble the Pie:

• Preheat oven to 400°F (200°C).

• Roll out one puff pastry sheet and place it into a greased baking dish or skillet.

• Sprinkle a thin layer of cheese on the bottom to prevent sogginess.

• Spread the beef mixture evenly and top with remaining cheese.

• Cover with the second pastry sheet, crimp edges with a fork, and brush with egg wash.

• Cut 2–3 small slits on top for steam.

3. Bake:

• Bake 25–30 minutes until golden brown and crisp.

• Let rest 10–15 minutes before slicing.

Grandma’s Tips for Maximum Flavor

• Add a spoonful of cream cheese for extra creaminess.

• A dash of hot sauce or red pepper flakes adds a subtle kick.

• Always let the filling cool slightly before assembling.

• If using phyllo, brush each sheet lightly with melted butter for ultra-crispy layers.

Serving Suggestions

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