Place ground beef, onions, potatoes and carrots in a large skillet. Season with salt, garlic powder, paprika and pepper. Cook over medium high heat until meat is fully cooked and veggies are tender.
Stir in flour and cook for 2 minutes. Pour in beef stock and bring to a boil. Cook for 5-10 minutes, until thickened.
Press half the pie crust into a 9 inch pie plate. Pour in the meat mixture.
Cover with the remaining pie crust. Cut a few slits in the top and bake at 375 degrees for 25-35 minutes, until the crust is golden brown and fully cooked. Let for 10 minutes before slicing and serving. (And after plating, take a picture for me, would ‘ya? Thanks!)