Beef Pot Pie

Ingredients

• 2 frozen deep dish pie shells (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 milk, which ever you prefer
• salt & pepper

Directions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Cook Beef in 1 tablespoon of butter and set aside.

3. 3

   Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.

4. 4

   Cook and stir until the vegetables are soft.

5. 5

   Stir in the broth.

6. 6

   Bring mixture to a boil.

7. 7

   Stir in the potatoes, and cook until tender but still firm.

8. 8

   In a medium saucepan, melt 2 tablespoons butter.

9. 9

   Stir in the beef & flour.

10. 10

    Add the milk, and heat through.

11. 11

    Add the Beef mixture into the vegetable mixture, and cook until thickened.

12. 12

    Cool slightly, then pour mixture into 1 unbaked pie shell.

13. 13

    Cover with remaining crust.

14. 14

    Flute edges, and make 4 slits in the top crust to let out steam.

15. 15

    Bake in the preheated oven for 20 minutes.

16. 16

    Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.