Beef Pot Pie III So Tasty

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Beef Pot Pie III

"I could not find a recipe for beef pot pie so I made my own, and it's miles exceptional for those bloodless nights. This is scrumptious!"

Ingredients :

1 pound sirloin steak, cubed
salt to taste
floor black pepper to flavor
1 (14 ounce) can pork broth
three large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (nine inch) fridge pie crusts

Instructions :

Prep : 3H20M	Cook : 6M	Ready in : 4H5M

In a saucepan over medium heat, brown the pieces of meat on all facets. Pour in some water to almost cover. Bring to a boil and decrease warmness. Simmer until meat is tender and falls aside without difficulty; about 2 to a few hours. Transfer meat to a huge blending bowl. Shred the beef barely and upload salt and pepper to flavor.
In another 2 quart saucepan over medium warmness, pour in red meat broth and add carrots and potatoes. Cook until almost gentle; approximately 15 to 20 minutes. Preheat oven to 350 degrees F (a hundred seventy five degrees C).
When the carrots and potatoes are done, switch to the large mixing bowl with the beef; leaving the liquid within the pan. Combine the peas with the carrots, potatoes and pork.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of red meat broth, stirring constantly. Bring to a simmer and decrease heat; cook dinner for 5 minutes.
Line a nine inch pie plate with one of the pie crust following the bundle instructions. Place the pork aggregate into the pie crust. Pour the gravy over the pinnacle of the aggregate, then cover with the alternative pie crust. Bake in a preheated oven until the crust is golden brown; about 25 mins. Let cool for five mins earlier than serving.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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