Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion, red bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the diced potatoes, mixed vegetables, thyme, paprika, salt, and pepper. Cook for an additional 5 minutes.
Sprinkle the flour over the mixture and stir to combine. Slowly pour in the heavy cream, stirring until the mixture thickens. Remove from heat and let it cool slightly.
Roll out one of the dough disks on a lightly floured surface and fit it into a 9-inch pie plate. Trim any excess dough.
Pour the filling into the pie crust, spreading it evenly.
Sprinkle the shredded cheddar and mozzarella cheese over the filling.
Roll out the second dough disk and place it over the filling. Crimp the edges to seal the pie and cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10-15 minutes before slicing and serving.
Serving Suggestions:
Serve with a fresh garden salad or steamed vegetables for a balanced meal.
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