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1
Adjust an oven rack to the middle position.
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2
Preheat oven to 425 degrees Fahrenheit.
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3
Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
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4
Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
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5
Transfer to a large plate.
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6
Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
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7
Cook the onion until softened, about 3 minutes.
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8
Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
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9
Add the garlic and cook until fragrant, about 30 seconds.
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10
Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
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11
Stir in the peas and season to taste with salt and pepper.
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12
Let the vegetables cool until just warm, about 30 minutes.
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13
Spoon the vegetables into the pie shell.
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14
Arrange the bologna over the top of the vegetables.
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15
Top with the remaining chilled circle of dough and crimp the edges as desired.
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16
Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
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17
Bake until the crust is golden brown, about 30 minutes.
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18
Let cool for 5 minutes.
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19
Serve, drizzling ketchup over the top.
