Indulgent Beef Pot Pie
Serving Size / Yield
- 1 lb. sirloin steak, cubed
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp. fresh rosemary, chopped
- 1 (14 oz.) can beef broth
- 2 C. carrots, diced
- 3 potatoes, cubed
- 1 C. frozen green peas, thawed
- 3 Tbs. cornstarch
- 1/3 C. water
- 2 (9 inch) refrigerated pie crusts
Heat a saucepan over medium heat. Add steak and brown. Pour in water to barely cover the steak and bring to a boil. Simmer for 2-3 hours or until meat falls apart easily. Transfer into a large mixing bowl and shred slightly. Season with salt, pepper and rosemary.
In another saucepan, heat beef broth, carrots and potatoes over medium heat. Cook for 16-20 minutes. Preheat oven to 350 degrees. When carrots and potatoes are cooked, transfer to the mixing bowl with meat and add peas.
Add cornstarch to 1/3 C. water and dissolve. Pour into the beef broth and stir constantly. Bring to a simmer, then reduce heat. Cook for 5-8 minutes.
Roll out pie dough and line one 9-inch pie plate with one of the pie crusts. Pour beef mixture into the pie crust and pour gravy on top. Cover with remaining pie crust and use a fork to poke holes in the top. Bake for 22-25 minutes or until the top is golden brown. Serve.