Preheat your oven to 400ºF and heat an oven-safe skillet with the olive oil over medium heat. Once hot, add the veggies, salt, pepper, and garlic powder.

Cook for 3-4 minutes until the veggies begin to soften before adding the beef. Break the beef apart and fully cook. (You're not looking to brown the beef or veggies.)

Once the beef is fully cooked, add the tomato paste and stir everything together. Cook until the tomato paste begins to caramelize, about 1-2 minutes, before adding the broth, vinegar, and Worcestershire. (Optional: Add thyme sprigs and bay leaves.)

Bring to a boil before reducing to a simmer. Cook uncovered until the broth is mostly reduced, about 8-10 minutes. Fold in the edamame and cheese.

Let the pan cool briefly before adding the pie crust, pressing it into the edges of the pan. Cut small slits to vent the pie and lightly brush the crust with milk or cream and bake for 40-50 minutes until golden brown.