Jack-o’-Lantern Beef Potpie

Ingredients

1 large green pepper
1 large sweet red bell pepper
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon garlic powder
10 ounces North Country Cheese Havarti cheese, shredded and divided (2 1/2 cups)
2 sheets refrigerated pie pastry
2 large eggs
Orange and green food coloring, optional

Instructions

Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper.
Finely chop half of each green and red bell pepper; set aside remaining bell peppers. Cook the beef, onion and chopped bell peppers in a large skillet over medium heat until meat is no longer pink; drain.
Add the black beans, tomatoes and garlic powder; cook and stir for 4-6 minutes or until heated through, stirring occasionally. Remove from the heat. Stir in 2 cups havarti.
Roll out one pie pastry on a lightly floured surface to a 10-inch circle. Transfer to prepared pan. Spoon beef mixture in the center of pastry to within 1/2 inch of edges. Roll out remaining pastry to a 10-inch circle. Cut pumpkin face; set aside cutouts for the stem and leaf. Place pastry over beef mixture. Pinch pastry edges together and fold under to seal. Shape stem and leaf with reserved pastry; place on pie.
Whisk one egg and orange food coloring if desired in a small bowl. Brush pumpkin with egg wash. Whisk remaining egg and green food coloring if desired in another bowl; brush over stem and leaf.
Bake for 15 minutes. Brush pastry with egg washes. Sprinkle remaining havarti in eyes and mouth. Cut reserved bell peppers for pupils in eyes and teeth; place on pie. Bake for 14-16 minutes longer or until crust is golden brown.