With chunks of tender beef and tasty vegetables under the flaky pastry crust, this is pure comfort food. In the middle of the table, this hearty beef pie will easy become the centre of attention.

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the beef in drippings in batches; drain and set beef aside. Add onion to the pan, saute until crisp-tender. Add carrots, bacon and beef.

2. Meanwhile, in a small bowl, combine the flour, broth and Worcestershire sauce until smooth; add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 h. Stir in peas, salt and pepper. Transfer to an ungreased 11-in. x 7-in. baking dish.

3. On a lightly floured surface, roll out crust into a 12-in. x 8-in. rectangle. Cut slits in crust. Place over filling, trim and seal edges. If desired, brush with beaten egg. Bake at 375° until crust is golden and filling is bubbly, 35-40 min. Let stand for 15 min before serving.

4. Refrigerate leftovers.