Beef Pot Pie

 



Ingredients

  • ¼ cup EVOO or unsalted butter
  • 1 pie crust
  • 1 lb ground beef
  • ½ cup (62.5 g) all-purpose flour
  • 2 cloves garlic, minced
  • 2 Tbsp beef bouillon paste
  • 1 cup (245 g) whole milk
  • 2 cups (480 g) beef broth
  • 2 tsp dried thyme
  • 1 medium potato, diced
  • 1 cup (134 g) carrots and peas, frozen
  • 1 large egg, beaten (for egg wash)

Instructions

  • Preheat oven to 375°F. Microwave 
  • In a large skillet over medium-high heat, melt butter.
  • Add beef and when mostly browned, add garlic and flour, whisk and cook for 1 minute.
  • Slowly whisk in beef broth, milk, and bouillon.
  • Simmer until thickened, stirring often (about 5 minutes).
  • Add thyme, peas, carrot, cooked potatoes and mix well.
  • Once thickened, pour the beef mixture into 8x8 casserole.
  • Cover with the pie crust. Brush the top lightly with egg.
  • Make 4-5 small cuts in top crust to vent.
  • Bake for 40-50 minutes (until top crust is golden brown). 

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