Heat a large non-stick pan over medium heat.
Once hot, add in beef, sausage, onion, carrot, celery, garlic, salt, pepper, rosemary, and thyme.
Cook, breaking up the beef as you go, until the meat is no longer pink and the vegetables are tender.
Drain off an excess grease, if necessary.
Sprinkle the meat and veggie mixture with flour and cook, stirring constantly, for 1 minute.
Stir in the tomato paste, Worcestershire sauce, and broth, then simmer, if necessary, to thicken.
Stir in mashed potatoes, then taste and re-season, if necessary. Set aside.
Preheat oven to 425 degrees F, then place one of the pie crusts into a 9 inch pie plate.
Gently press the crust into the bottom and up the sides of the plate, fill with the meat mixture, then top with the other pie crust; the crust should lay directly on top of the filling.
Wrap the excess top crust under the edge of the bottom crust and press the edges together to seal. Flute the edges, then cut slits in the top to vent.*
Bake in preheated oven for 45 minutes, or until the crust is cooked through and golden brown; cover the edges with foil if they start to get too brown.
Remove pie from oven and let sit for 10-15 minutes before slicing and serving!
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