Beef Stew Pot Pie W/ Onion Mushroom Sauce

This is something I threw together for dinner. Got the inspiration from the back of a Lipton Recipe Secrets Onion Mushroom Soup Mix. This makes enough filling for TWO pies - I just made one and froze the rest of the filling for next time.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 2 Pies

Ingredients

• 1  lb beef stew meat, tenderized
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon garlic powder
• 2  tablespoons extra virgin olive oil
• 1 (8 ounce) packet  onion and mushroom soup mix
• 1 1⁄2 cups water
• 1 (8 ounce) can hunts tomato paste
• 4  celery ribs, Diced
• 3  carrots, Diced
• 2  medium onions, Diced
• 1⁄2 cup broccoli, Diced
• 1⁄2 cup fresh green beans, Chopped
• 1  large roma tomato, Diced
• 2  frozen pie crusts, thawed & ready to use

Directions

1. Preheat oven to 400 Degrees.
2. Season beef with salt, pepper, onion powder and garlic powder.
3. In large skillet, heat extra virgin olive oil over medium-high heat and brown steak.
4. Stir in celery, carrots and onions. Cook until onion is translucent.
5. Add water, tomato paste and soup mix. Stir well.
6. Add remaining vegetables and stir well.
7. Fill pie shell and bake at 400 degrees for 45 minutes. Enjoy!