1 tbsp. extra-virgin olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
kosher salt
1 tbsp. Worcestershire sauce
1 tbsp. yellow or Dijon mustard
1 refrigerated pie crust
1 c. milk
1 large egg
1 c. shredded Cheddar
8 strips bacon
Freshly ground black pepper
In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, then add add garlic and cook until soft, 1 minute. Add ground beef and cook until no longer pink, 5 to 7 minutes, then remove from heat. Season with salt, Worcestershire and mustard and stir together until combined.
Line a pie plate with refrigerated pie crust and transfer beef mixture to pie crust. In a small bowl, whisk together milk and egg and pour over ground beef. Top with cheddar. Season with pepper. Cover pie crust with aluminum foil and bake 35 minutes. Cook bacon separately and drain the grease then place on top of the pie as a topper after pie has baked. Let cool 10 minutes, then serve.
