Ingredients: |
Ingredients: 1 pound sirloin steak, cubed
salt and pepper to taste
1 (14oz) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9") refrigerated pie crusts
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Directions: |
Directions:In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2-3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15-20 minutes. Preheat oven to 350º.
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9" pie plate with one of the pie crusts, following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cook for 5 minutes before serving.
Obviously there are a few ways to cut down on the cooking time, I am going to try cooking the beef in the instant pot and maybe even throwing the veggies in there the last few minutes. |
This recipe for Beef Pot Pie is from