Mile-High Bologna Pie - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided
1 lb bologna, deli, peeled and cut into 1/2-inch thick rounds
1 onion, small, halved and sliced thin
2 potatoes, large russet, peeled, halved lengthwise, and sliced thin
2 carrots, peeled and sliced thin
2 garlic cloves, minced
1/4 cup water
1 cup peas, frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 pie crust, double-crust, bottom crust fit into a 9-inch pie plate, top crust rolled into a 12-inch circle and r
1 egg, large, beaten, for brushing the top of the pie
1/4 cup ketchup, for serving

Preparation

Adjust an oven rack to the middle position.
Preheat oven to 425 degrees Fahrenheit.
Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
Transfer to a large plate.
Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
Cook the onion until softened, about 3 minutes.
Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
Stir in the peas and season to taste with salt and pepper.
Let the vegetables cool until just warm, about 30 minutes.
Spoon the vegetables into the pie shell.
Arrange the bologna over the top of the vegetables.
Top with the remaining chilled circle of dough and crimp the edges as desired.
Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
Bake until the crust is golden brown, about 30 minutes.
Let cool for 5 minutes.
Serve, drizzling ketchup over the top.