Southern Meat Pie

Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Spray a 9x13-inch baking dish with cooking spray to prevent food from sticking.

Heat a large non-stick skillet over medium-high heat and add the ground beef and ground pork. Cook, stirring constantly, until the meat is crumbly, evenly browned, and no longer pink. Discard any excess grease that accumulates during cooking. Add the onion, bell pepper, and celery to the skillet and cover it with a lid; reduce heat to medium and cook, stirring frequently, until the vegetables have softened and the onion is translucent, approximately 5 minutes.

Create a small indentation in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into the meat mixture seamlessly. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper to the skillet.

Combine bouillon cubes with hot water in a bowl and pour it into the meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.

Place one sheet of puff pastry in the prepared baking dish and gently press it into the corners and up the sides of the dish. Transfer the meat mixture to the pastry crust using a slotted spoon and spread it evenly, taking care not to add excess liquid. Top with Cheddar cheese.

Whisk together egg yolk and 1 tablespoon of water to create a smooth mixture. Brush the edges of the bottom puff pastry sheet with this egg yolk mixture. Place a second sheet of puff pastry over the baking dish, pressing it with a fork to seal the edges. Brush the surface of the pastry with egg wash and pierce it several times to allow steam to escape.

Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, approximately 50 minutes. Check after 15 minutes to prevent over-browning; if necessary, cover the pie with aluminum foil. Remove the pie from the oven and let it stand for 10 minutes before serving.