I just love saying the name of this dish. Originally this was a frugal dish devised to stretch a tight food budget, and did not have a crust. Some of you will like only adding a top crust. However I like the double crust. Do what you like. The trick is searing the bologna first, which gives it a heartier flavor, much like kielbasa sausage. To be honest I pay less per pound for boneless chicken breast, pork loin, or ground beef than deli bologna. So much for frugal!
2 tablespoons vegetable oil
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Heat 1 tablespoon oil in a large nonstick skillet until shimmering. Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on bother sides. About 6 minutes. Transfer to a large plate. Heat remaining tablespoon oil in the now-empty skillet until shimmering. Cook the onion until softened, about 3 minutes. Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes. Stir in the peas and season to taste with salt and pepper. Let the vegetables cool until just warm, about 30 minutes.
2. Spoon the vegetables into the pie shell. Arrange the bologna over the top of the vegetables. Top with remaining chilled circle of dough and crimp the edges. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is golden brown, about 30 minutes. Let cool for at least 5 minute. Serve, drizzling ketchup or chili sauce of the top.