Beef Pot Pie

Preheat oven to 425°F (220°C) and line a 9-inch pie dish with the basic pastry shell, pricking the bottom with a fork to prevent puffing.

Cook bacon slices in a large skillet over medium-high heat until crispy, about 5–7 minutes, then transfer to a paper towel and crumble once cooled.

Add chopped onion to the bacon drippings in the same skillet and sauté over medium heat until softened and translucent, about 3–4 minutes.

Stir in the gravy, then add the cooked beef, crumbled bacon, cooked carrots, and diced potatoes, mixing gently to combine.

Season the filling with cinnamon, salt, and freshly ground pepper, tasting and adjusting as needed.

Pour the beef filling into the pastry-lined pie dish, spreading it evenly.

Roll out the remaining pastry for the top crust and place it over the filling, sealing the edges by pressing with a fork or crimping with your fingers.

Cut 3–4 small slits in the top crust to allow steam to escape during baking.

Bake at 425°F for 15 minutes until the crust begins to brown, then reduce heat to 350°F (175°C) and continue baking for 35–40 minutes until the crust is golden brown and the filling is bubbling at the edges.

Remove from the oven and let rest for 5 minutes before serving to allow the filling to set slightly.