Beef Pot Pie

Beef Pot Pie      10 Portions:

Ingredients:

1 cup of four

Salt-pepper

2 lbs. of beef (cut into 1 inch cubes)

1/2 cup of olive oil

4 onions, medium diced

1/4 cup of garlic, minced

1/2 cup of celery, fine chopped

1 lb. of mushrooms, sliced

3 cups of beef stock

3 bay leaves

1 tea spoon of thyme

1 tea spoon of basil, fresh, chopped 

2 cups potatoes, cooked, small cubes

1/2 cup of carrots, cooked, small cubes

1/2 cup fresh parsley, chopped

pie crust, premade

Directions:                                                              

Mix flour, salt and pepper. Dredge meat. In large frying pan, hethe at oil over medium heat. Then, brown the meat. Add onions, garlic and celery and cook for about 4-5 min. (until they are softened). Add the mushrooms and cook for about 2-3 min. Stir in the remaining flour, add stock and cook, stirring until thickened and reaches to a boiling point. Add those bay leaves thyme and basil then cover and simmer for about 30 min. (until the beef is tender). Discard those bay leaves. Stir in the potatoes, carrots and parsley.Place everything in a 2.5 kg. of  baking dish. Then, place rolled out pie crust on the top, sealing the edges. Cut slits for steam. Then, bake @ 400 F for about 20 minutes or until it is golden brown in colour.

NB:

If you want, you can replace beef with either chicken or lamb!