• Preheat your oven to 375 degrees.

Pie Crust:

• In bowl whisk together the flour and salt.
• With a pie cutter, cut in the shortening until the mixture is like coarse sand.
• Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork.
• Press into a ball.
• Separate the ball into 2 balls: use one for the beef pot pie, and freeze one for later.
• On a piece of parchment paper roll out one ball of the dough to fit a 9 inch pie plate.
• Set aside.

Beef Filling:

• In a skillet add 2 tbsp of oil over low-medium heat, then add the diced onion, carrots, celery, and potatoes.
• Season with salt, pepper and thyme.
• Cook until the onion, carrots, celery, and potatoes are softened.
• Then stir in the gravy and Worcestershire sauce and let simmer on low for about 5 minutes.
• Add the cooked chopped beef and let simmer for about 10 minutes.
• Stir in the additional vegetables (1 cup leftover or frozen veg).
• Add the beef filling to a 9 inch pie plate.
• Cover with the pie crust (I lightly press the crust down on to the filling), then trim the edges.
• Add steam vents to the top of the crust.
• Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
• Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.
• Let sit for a few minutes before serving.