Beef Pot Pie

Stick to your ribs beef pot pie.

• Ready In: 1 hr 25 mins
• Serves: 4-6

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.