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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Stick to your ribs beef pot pie. Ingredients:
2 frozen deep dish pie shell (homemade or store bought) |
1 small onion, minced |
2 stalks celery, chopped |
2 -3 potatoes, peeled and cubed |
1 cup mixed frozen vegetables |
2 cups beef broth |
1 teaspoon basil |
1 teaspoon thyme |
4 tablespoons butter, divided |
1/2 lb cubed beef |
3 tablespoons flour |
1/2 cup cream or 1/2 cup milk, which ever you prefer |
salt & pepper |
Directions:
1. Preheat oven to 425°F (220°C).
2. Cook Beef in 1 tablespoon of butter and set aside.
3. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
4. Cook and stir until the vegetables are soft.
5. Stir in the broth.
6. Bring mixture to a boil.
7. Stir in the potatoes, and cook until tender but still firm.
8. In a medium saucepan, melt 2 tablespoons butter.
9. Stir in the beef & flour.
10. Add the milk, and heat through.
11. Add the Beef mixture into the vegetable mixture, and cook until thickened.
12. Cool slightly, then pour mixture into 1 unbaked pie shell.
13. Cover with remaining crust.
14. Flute edges, and make 4 slits in the top crust to let out steam.
15. Bake in the preheated oven for 20 minutes.
16. Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.
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