Jack-O-Lantern Pot Pie

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Ingredients - 1 pound ground beef - 1 medium onion, chopped - 2 cloves garlic, pressed - 3/4 teaspoon salt - 1/2 teaspoon pepper - 1/4 cup ketchup - 1 teaspoon worchestershire sauce - 1 package (15 ounce) refrigerated pie crust - 1 tablespoon mustard - 3 cups shredded monterey jack cheese, or cheese of choice - 2 tablespoons water - 1 large egg red and yellow liquid food coloringDirections

Cook the ground beef, onion, garlic, salt and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly.
Stir in ketchup and worchestershire sauce; cool.
Unfold 1 piecrust and place on a lightly greased baking sheet.
Spread mustard evenly over crust.
Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge.
Unfold the remaining piecrust and cut a jack-o-lantern face into it.
Place the cut out crust on top of the meat mixture.
Crimp all edges of the crust to seal.
Using cut out pieces of crust, create a "stem" for the top of the pumpkin.
Whisk together 2 tablespoons of water, egg and 1 drop of red and yellow food coloring; brush over the entire crust.
Bake at 425° for 20 minutes, remove from oven and brush again with the egg mixture.
Fill eyes, nose and mouth with remaining 1/2 cup cheese.
Bake 5-10 more minutes or until golden brown.